Oatmeal Bread

Every year for the last 3 I have tried to make the resolution to bake my own bread, but something always gets in the way and I make a loaf or two and give up. I love bread. Love, love, love! I could eat my weight in certain types of bread for sure, especially fresh, hot Cuban bread from The Colombia Restaurant. I decided Wednesday night, yes I know what you’re thinking, silly girl waiting until night for all that rising and baking! But I just wanted it and so I went for it, deciding on a recipe from the ever trusty, Better Homes and Gardens Complete Step-By-Step Cook Book. I wanted fresh bread, but not the wait time for traditional kneaded, yeast bread; so I opted for the Oatmeal Batter Bread with just a few slight variations. The smell was heavenly, slightly torturous to experience late at night, but oh so worth the wait! If you’re feeling like some fresh bread I highly recommend mixing up a batch of this oatmeal bread. Crusty on the outside, soft on the inside; perfect with a bowl of soup or a spread of jam – enjoy and happy baking!


3 c flour, I used unbleached all-purpose
1 c oat, old fashioned
2 1/4 tsp yeast, active dry
1 1/4 c milk
1 Tbs butter, salted
1/4 c honey
1 tsp salt
2 eggs
2 Tbs oats, for topping


In the bowl of your stand mixer fitted with the paddle attachment add 1 1/2 c flour, oats, yeast and salt, stir to combine. In a small saucepan or a microwave safe bowl add the milk, butter and honey, heat until warm and butter is mostly melted. Add the milk mixture to the flour. Add one egg and one egg yolk, separating the white for later. Beat the mixture on low for 30 seconds, scrape down the bowl and beat on high for 3 minutes. Remove the paddle attachment and stir in the remaining 1 1/2 c flour with a wooden spoon, until smooth. Cover and let rise in a warm oven for 1-1 1/2 hours. Spray a 2 quart casserole pan and sprinkle in 1 Tbs of oats, transfer the dough into the prepared dish and cover to rise an additional 30-45 minutes. Preheat your oven to 350º. Beat the reserved egg white and brush over the dough, sprinkle the remaining 1 Tbs of oats. Bake for 45-50 minutes until golden, remove carefully and cool 15 minutes in the pan and then turn out onto a clean surface and cool completely. Slice and serve.

Yields 1 loaf

Recipe adapted from Oatmeal Batter Bread in Better Homes and Gardens Complete Step-By-Step Cook Book


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