隔夜燕麥楓糖吐司 
Overnight Oat Maple Syrup Bread
First, soak the oats in milk overnight to let them absorb the moisture. This makes the bread soft, moist, and nutritious. The benefit of soaking is that you don't have to worry about moisture evaporating during cooking, which can make it hard to calculate the recipe. You also don't have to wait for the oatmeal to cool after cooking. Add the oats directly to the dough. Since oats absorb moisture from the dough, the bread can turn out dry if you don't soak them first.
I made this bread so that kids would enjoy eating it on its own, so I added a bit more sugar (though the bread isn't very sweet). If you're concerned about sugar intake, you can skip the granulated sugar.
Overnight Oat Maple Syrup Bread
First, soak the oats in milk overnight to let them absorb the moisture. This makes the bread soft, moist, and nutritious. The benefit of soaking is that you don't have to worry about moisture evaporating during cooking, which can make it hard to calculate the recipe. You also don't have to wait for the oatmeal to cool after cooking. Add the oats directly to the dough. Since oats absorb moisture from the dough, the bread can turn out dry if you don't soak them first.
I made this bread so that kids would enjoy eating it on its own, so I added a bit more sugar (though the bread isn't very sweet). If you're concerned about sugar intake, you can skip the granulated sugar.
Cooking Instructions
- 1
Soak the oats in milk overnight and place in the refrigerator.
- 2
The next day, mix all ingredients except the butter until a preliminary thin film forms, then add the butter and mix until an elastic film forms. Let the dough rise for the first time (about 50-60 minutes) until it doubles in size, or until a floured finger inserted into the dough doesn't spring back immediately.
- 3
Divide the dough into 11-ounce portions (about 320 grams each), shape them, and place them in a baking mold. Let them rise a second time until they are 90% full.
- 4
Preheat the oven to 340°F/375°F (170°C/190°C) and bake for 28 minutes. Once the top of the bread is colored, cover it with aluminum foil and continue baking until fully cooked.
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