No Knead Blueberry Oat Bread Recipe # 656

Yield: 1 loaf
Proof Time: 60 to 75 minutes
Bake Time: 55 to 65 minutes

1-1/8 teaspoons is equivalent to 1/2 envelope yeast.  Consider making this recipe and the No Knead Peanut Butter Bread (also 1/2 envelope) on the same day if using yeast in an envelope.
2 cups all-purpose flour
1/2 cup sugar
1-1/8 teaspoons Fleischmann's® RapidRise Yeast
1-1/2 teaspoons Argo® Baking Powder
1 teaspoon salt
1/2 teaspoon Spice Islands® Ground Saigon Cinnamon
1 cup milk
1/3 cup Karo® Light Corn Syrup
1/4 cup Mazola® Vegetable Plus! Oil
1 cup quick oats
2 eggs
1-1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)

Combine 1 cup flour, sugar, yeast, baking powder, salt and cinnamon in a large mixing bowl.   Heat milk, corn syrup and corn oil to 140° to 150°F; stir in oats and let the oats soften (approximately 1 minute).   When oats are soft and mixture is 120° to 130°F, stir into flour mixture and mix at medium speed of electric mixer for 2 minutes.   Add 1/2 cup flour and eggs, then mix at high speed of electric mixer for 2 minutes.  Stir in enough flour to make a thick batter.

Let rest 10 minutes, then fold in blueberries.  Pour into a 8-1/2 X 4-1/2-inch greased loaf pan.  Let rise in a warm, draft-free place 60 to 75 minutes.

Preheat oven to 350°F.   Bake for 55 to 65 minutes, or until a toothpick comes out clean.   To protect the crust from over-browning, place an aluminum foil tent over the loaf pan for the first 35 minutes of baking, allowing enough room for the dough to rise 2-3 inches.   Remove aluminum foil for the duration of baking to allow the top to brown.

Let cool in the pan for 10 minutes, then transfer to a cooling rack.





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