Reduced Fat Maple & Brown Sugar Oatmeal Bread
For more than a year I’ve been a member of a “Food Blogs” e-mail group – a group of food bloggers from all over the world that periodically send e-mails with questions and tips related to food, recipes, blogging, blog designs and other topics. Amanda (click here to see her blog: Amanda’s Cookin’), recently came up with the idea for a “Secret Recipe Club”.
Here is how it works: Bloggers fill out the form to participate (see link below). Each blogger is assigned a different blog for the month. The blogger must choose any recipe from the site they have been assigned – which stays “secret” until the posting date. All participants post the recipe on their blog on the same day and include links to the others.
This is open to anyone with a food blog. Click here to fill out the form to participate in the future!
I was assigned to the blog Frugal Antics of a Harried Homemaker which is written by Kristen, another member of the e-mail group I referred to earlier.
I spend a lot of time browsing her recipes and bookmarked many that I considered using for this post! I could only select one, but I have a list of the others that I will definitely be trying in the future.
The Maple & Brown Sugar Oatmeal Bread recipe is what won me over. Kristen started with a recipe for a basic Oatmeal year bread from the Martha Day’s Complete Baking cookbook and she came up with the idea to add the Maple Syrup and flavoring to the dough, plus a cinnamon and brown sugar swirl throughout the loaf. Her idea is ingenious! An amazing addition to this light and fluffy bread!
I am making some food for an upcoming brunch in which the host has requested that the food served be low in fat. With that in mind, I aimed to develop a lower fat version of Kristen’s bread.
Delicious with maple syrup drizzled over the top!
With Easter right around the corner, I’m thinking this would be a great recipe to try for an Easter morning breakfast or brunch!
Reduced Fat Maple & Brown Sugar Oatmeal Bread:
- 2 cups Milk
- 2 tablespoons Butter
- 1/2 cup Lite Maple Syrup
- 1 teaspoon Salt
- 1 teaspoon Vanilla (or combination of Vanilla and Maple flavoring)
- 1/4 cup Warm Water
- 1 Tbsp Instant Yeast
- 2 Eggs, beaten
- 5 1/2 cups Flour
- 3 1/2 cups Old-Fashions Oats
- 1/4 cup Lite Maple Syrup
- 1/4 cup Applesauce
- 2 teaspoons Cinnamon
- 3/4 cup Brown Sugar
Measure milk, butter, maple syrup, and salt in a microwave safe bowl. Microwave for one minute at a time until the butter is melted. Set aside to coll. Meanwhile, stir yeast into warm water in a separate bowl and wait 5 minutes. Pour the milk mixture into a large mixing bowl with eggs, yeast mixture and 3 cups of flour. Beat until well combined. Add the rest of the flour and oatmeal and beat with a dough hook, adding additional flour if necessary to form a soft dough. Cover and let rise 1 hour.
Just before the dough has finished rising, mix together the maple syrup and applesauce in a small bowl. In a different bowl, blend the cinnamon into the brown sugar. Set both aside while rolling the dough.
Divide the dough into two portions. Roll each into a large rectangle the same width as a loaf pan. Spread the syrup mixture over the rectangles. Sprinkle the brown sugar mixture on top. Roll the rectangles and pinch the edges to seal, preventing the filling from leaking into your pan. Place loaves in pans – use regular sized loaf pan (generally 3×8 or 4×9). Cover and let rise another 45 minutes. Bake in a preheated 375 (F) degree oven for 30 minutes. Remove from over and let cool on a wire rack for 10 minutes. Remove from pans and allow to cool completely before cutting.