Oatmeal Bread

4 Jan

OK, first of all,  I wish you guys could smell my house. Because it smells absolutely amazing in here. This bread just came out of the oven about an hour ago, and just the aroma is worth it.

I read an article in EveryDay with Rachael Ray magazine last night about ingredients people are afraid of. According to their survey 26 percent of people are too nervous to try baking with yeast.

Really?

Huh.

You have to follow procedure with yeast to get a nice rise, but it’s not difficult or anything to fear. If you’ve never baked bread before because of it, I really hope you’ll give it a try.

This recipe is simple and easy and healthy and good. It’s a Better Homes & Gardens recipe that I simplified–they called for stovetop cooking and then counter work and then the oven. I have a microwave and a bread machine, so life got a lot easier. But you can do this without either.

This is delicious warm or toasted with a pat of butter, or as a sandwich bread. It’s dense but soft, really tasty, and a great way to sneak some oatmeal into your little ones (including the one you may be married to!). I hope you’ll try it and let me know how it is. And enjoy the way your house smells! Bonus!

You’ll need:

4 1/4 cups all-purpose flour

2 1/4 tsp active dry yeast (1 packet if you buy those)

1 3/4 cups water

2/3 cups packed light brown sugar

3 tbsp butter, cut into small pieces

1 tsp salt

2 cups rolled oats

In a Pyrex mixing bowl, stir together water, sugar, butter, and salt. Microwave on high for about a minute, or until it’s slightly hotter than body temperature. Stir again. Sprinkle yeast on top, stir very gently, and let sit about 5 minutes–the yeast will start to foam.

Dump the flour and oats into your breadmaker. Pour the liquid mixture in and let the dough cycle run through. If you don’t have a bread machine, either use the dough hook on your stand mixer, on medium speed, for about 10 minutes, or mix together with your mixer and then knead by hand for a few minutes until the dough is smooth and elastic. If you’re using your dough hook or hands, put the dough into a greased bowl, cover, and let rise 1 hour or until about doubled.

Punch dough down and divide in half. Press into greased loaf pans (you’ll need 2) and cover for a second rise of about a half-hour. Preheat your oven to 375 degrees.

Bake bread for 35 – 40 minutes, or until it sounds hollow when tapped. Let cool and enjoy.

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3 Responses to “Oatmeal Bread”

  1. Sheila January 4, 2011 at 2:10 pm #

    Count me as one of those people who are afraid of yeast! My first KitchenAid mixer project — french bread — turned out like french doorstops. I’m blaming the yeast but maybe I mixed too long in my brand-new mixer. Here’s hoping I find the courage to try yeast bread again. At least I can use the mixer for mashed potatoes in the meantime!

    • Kim January 4, 2011 at 2:11 pm #

      Sounds like over-mixing. Did you use the dough hook or the flat beater? The dough hook shouldn’t do that. 🙂

  2. Ken Montville January 26, 2011 at 9:26 pm #

    This sounds delish and I’m not afraid of yeast, per se, but I’m really more of a bread machine kinda guy. Toss ingredients into bread machine (yeast is usually last), press button and come back in 3 hours when you hear the beep.

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