Oatmeal Bread

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Summary
Yield
Loaves
 
Source

Caroline Williams

Prep time3 hours
Recipe TypeBread
Ingredients
1⁄4Cupwater
1Tablespoondry yeast
1⁄4Cupbrown sugar
1⁄2Cupmilk
4Tablespoonbutter
4Cupflour (more if needed)
1Cupoatmeal (cooked and cooled)
1Teaspoonsalt
Instructions

Heat the water until very warm (not hot).  Pour into a glass bowl and add the yeast and sugar.  Let sit for 7-8 minutes until the yeast is dissolved and the mixture is foamy.

Heat the milk and butter on a low flame until the butter is melted.  Remove from heat and allow to cool while the yeast is developing in the other bowl. 

Pour the warm milk/butter mixture over about 1 + cup of flour, the cooled oatmeal, and the salt and beat in a stand mixer for about 1 minute until the mixture starts to become stringy.  Pour in the yeast mixture and start adding flour while mixing until the dough is the right consistency and not too wet.

Place the dough on the counter and knead for a few minutes until it is no longer sticky - adding flour a bit at a time until the dough no longer sticks to the counter.

Put the dough in an oiled bowl and cover with plastic wrap and place in a warm area to rise until double, usually about an hour or more.

Punch down the dough and form it into two loaf pans.  Allow it to rise again until double.  Bake in a 350 degree oven for about 30-45 minutes.  Time is approximate.

Description

This bread makes great sandwiches and toast and is so good it can just be eaten plain or with butter.