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Oatmeal Bread

 I wanted to test this recipe for Oatmeal Dinner Rolls from AllRecipes before Thanksgiving next week. I know that lots of people don’t test recipes before serving them and an equal number will never serve anything that isn’t absolutely tried and true (a number in my family, for example). I usually fall into the former category, but if you have the time, it never really hurts to be sure.

The bread turned out great. It had a great flavor and was light and moist. I was suprised that it wasn’t heavy at all. I should have taken more pictures, or at least tried to get a better shot, but we were a bit too eager to slice into it.

This photo was taken just before baking, after the second rise. Looks good already, doesn’t it?

Oatmeal Bread

(from Oatmeal Dinner Rolls)1 cup water
1/2 cup quick oats (coarsely chopped regular oats)
2 teaspoons butter
1 (.25 ounce) package active dry yeast
1/4 cup warm water (100 to 110 degrees)
3 1/2 tablespoons firmly packed brown sugar
1 teaspoon salt
2 cups all-purpose flour

Cook oats in 1 cup water according to package directions. Remove from heat and stir in butter, brown sugar and salt. Allow to cool for 5 minutes.

Meanwhile, mix yeast and 1/4 cup warm water in a large bowl; let stand 5-10 minutes, while you cook and cool the oats.
Add oats and flour to yeast and mix until the dough starts to come away from the side of the bowl. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place until dough has doubled in size, about 1 hour.
Preheat oven to 375F.

Turn dough out and gently shape into a round loaf. Place dough on a baking sheet and let rise for 30-45 minutes. Slash the top of the loaf as desired.

Bake at 375 degrees for 40 minutes.

Transfer to a wire rack to cool almost completely before serving.

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  • june
    July 8, 2007

    hey there

    i bake this yesterday to accompany my soup. the taste was great but it was rather dense and not as light as i thought it’d be….
    i halved the recipe and the dough was rather, actually very, sticky so i added more flour. Would that have been the reason for a denser bread? i didnt really know when to stop since i’m not an experienced baker, at all. I stopped when it became sticky no more. It rose well during resting time and i punched it down to shape it for the 2nd rise.
    would punching too much make it dense too?
    i love it toasted btw. thanks for the recipe =)

  • Stephanie
    July 14, 2009

    Thanks for the recipe, this is the 2nd time I made this bread. It taste like the honey oat bread which selling in Subway.
    But its too sticky so I added some whole wheat flour to knead together.
    It’s came out great. And I will brush some butter after take out from the oven to keep it soft.

  • Lily
    June 1, 2013

    I mad this bread today en it came out beautiful!! Thank you voor the recipe. The dough was sticky but I didn’t add flour!! 😉

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