I know that baking bread intimidates a lot of people, but it doesn’t have to! If you measure correctly, and follow the directions everything should come out perfectly! I used to be scared of yeast, but after some trial and error, and realizing when it says to knead for 8 to 10 minutes, they really mean it. I have had way more success than misses over the past few years. Still scared? My good friend Roxana is seriously the bread master. She has a series called “Bread Baking 101” going on. You should definitely check it out.
To me there is just something about fresh bread baking in the oven. It fills the house with the best aroma, and you just instantly feel calmer. I was having a stressful morning the other day, so I decided to head to the kitchen to work it out with some dough. Something about kneading the dough and watching it rise just made me feel better. I have never had this kind of bread before, and wasn’t quite sure what to expect. The oats give it body, texture, and a wonderful flavor.
When my husband came home he wasn’t really in the mood for what I had planned for dinner that night. Instead we decided to make some eggs, and have this bread. Still warm, with a little butter for me, honey for him, and it was delicious! Soft, tender, and just what I was looking for. It would be great for toast, or sandwiches as well.
Soft and tender oatmeal bread
135 minPrep Time
40 minCook Time
2 hr, 55 Total Time
- 1 cup old fashioned rolled oats
- 1 cup boiling water
- 1/2 cup warm water (110 degrees)
- 2 1/4 tsp active yeast (1 package)
- 2 1/2 cups all-purpose flour
- 2 Tbls brown sugar
- 1 tsp salt
- 2 Tbls butter, cut into 12 pieces
- Grease a 9x5 inch loaf pan. Set aside.
- In a small bowl pour boiling water over the oats. Set aside until it comes to room temperature.
- In a liquid measuring cup mix together the warm water and yeast. Let sit for a few minutes until foamy.
- In a large bowl combine flour, brown sugar, and salt. Once the oats of cooled add them, the yeast mixture, and butter pieces to the flour. Mix until everything is well combined, and a dough starts to form.
- Turn onto a floured surface and knead for 5-6 minutes, until smooth. Add additional flour if the dough gets too sticky.
- Place dough in a greased bowl. Cover and let rise until double in size, about an hour.
- Turn dough onto a lightly floured work surface, deflate with the palm of your hand. Gently shape the dough into a rectangle that is slightly longer than your bread pan. Fold the side up so the dough is now slightly shorter than the bread pan. Foll into a tight cylinder and place seam side down into prepared bread pan. Cover and let rise until doubled in size, about an hour.
- Preheat oven to 375 degrees. After the dough has risen, remove the cover, and place in the oven. Decrease the temperature to 350 degrees, and bake for 30-40 minutes. It will sound hollow when taped on, and the internal temperature will be 210 degrees when it is done.
- Remove from pan, and cool on a wire rack.
Adapted from That Skinny Chick Can Bake