Teresa's Struan recipe is a favorite in our house. Oatmeal bread you say? On my! Annie's Maple oatmeal bread is to die for. makes the best peanut butter sandwiches in the world! Struan Soaker 3 Tbs. polenta (corn meal) 3 Tbs. rolled oats 2 Tbs wheat bran 1/4 cup water Dough 3 cups unbleached bread flour 3 Tbs brown sugar 1-1/2 tsp salt 1 Tbs. instant yeast 4 Tbs cooked brown rice 1-1/2 Tbs honey 1/2 cup buttermilk (I make my own by putting 1 Tbs vinegar in milk) 3/4 cup water Topping 1 Tbs poppy seeds Mix together the ingredients for the soaker. Cover and allow to soak for at least half an hour or as long as overnight. In a larger bowl, combine the dry ingredients, then stir in wet ingredients and soaker. Add more flour or water until the dough can be formed into a ball that is tacky but not sticky. Place the ball of dough on a clean work surface and knead it for 10-12 minutes, then return it to the bowl. Cover the bowl with plastic wrap and allow the dough to ferment until doubled in size, appr. 90 minutes. Remove the dough from the bowl, de-gas it gently, and split it for two loaves or shape it as is for one large. Place the loaves in greased bread pan(s), spritz or sprinkle water on top, and sprinkle a handful of poppy seeds on top. Cover the pans loosely with plastic and allow the loaves to rise until doubled in size again, appr. 90 minutes. Bake the leaves at 350 for 40-55 minutes, until the internal temp is around 190 degrees. When ready the loaves wil be quite brown on top and will make a hollow thud when tapped on the bottom. (Note, this takes 45 minutes in my oven, and I tent the top with foil at about 35 minutes or it gets darker than we like) Maple Oatmeal Bread 3-3-1/4 cups flour 1 pkg dry yeast 3/4 cup prepared coffee 1/2 cup quick cooking rolled oats 1/2 (scant) cup real syrup 2 Tbs. butter 1 tsp salt 1 egg Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter, and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with mixer on low for 30 seconds. Beat on high for 3 minutes. Using a wooden spoon, stir as uch of the remaining flour as you can. Turn dough out onto a lightly floured surface, knead in enough remainng flour to make a moderately soft doug that is smooth and elastic (3-5 minutes kneading) Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour. Punch down dough, cover and let rest 10 minutes. Meanwhile, lightly grease a loaf pan. Shape dough and place nto prepared pan, cover and let rise in a warm place until nearly double in size (30-45 minutes). Bake at 350 about 30 minutes or until bread sounds hollow when tapped. Remove from pan immediately and cool on a wire rack. Note* This bread takes closer to 45 minutes to bake in my oven. Tent if gets too dark) Note* I just throw all the wet stuff into a breadmaker, then then dry stuff on top and make dough that way. Then I remove the loaf, shape and rise again, then bake.

This English Muffin Bread is tasty, low in calories and has no added fat. I make it often, but not in a bread machine. Here is a link that might be useful: English Muffin Bread

We use a similar recipe, and it's become one of our two everyday breads. English Muffin bread makes some of the best toast you'll ever eat. Nice tip on the coffee cans. I'm gonna try it that way next time I make this bread--which I do once weekly.

Monique, my photo isn't as pretty as yours but I do have a good tried and true recipe for the and you can see in the picture how creamy it is. Hollandaise Sauce 2 egg yolks 2 teaspoons freshly squeezed lemon juice 1/4 cup butter, melted Pinch of cayenne pepper Pinch of salt 1 teaspoon fresh chopped parsley (garnish) Place a medium saucepan with 1-inch of water over medium heat until it reaches barely simmering; lower heat to maintain simmer. Meanwhile, vigorously whisk egg yolks and lemon juice in a stainless steel bowl until the mixture thickens and doubles in volume. Place the bowl over the simmering water (do not let the bowl touch the water) and continue to whisk while gradually adding melted butter. Do not let the eggs get to hot or they will scramble and mixture will thicken too fast; just move the bowl away from the simmering water while whisking to reduce the heat. Sauce should be smooth and creamy. Remove from heat and whisk in cayenne and salt. If sauce is too thick, using your fingers to capture warm tap water, drop into sauce and whisk to desired consistency. Cover and place in a warm spot until ready to use for eggs benedict (layer toasted English muffin, Canadian bacon, poached egg and hollandaise sauce) or over fresh steamed vegetables. For Blender Hollandaise; put egg yolks, lemon juice, salt and cayenne in the blender and blend until mixed. While the melted butter is still quite hot, turn on the blender and slowly pour the butter through the hole in the lid of the blender. When all butter is added let the sauce sit for few minutes to thicken. Marilyn