Oatmeal Bread

Long ago, back when I was an Earth mother and simply cringed at the thought of my sweet, delicate, darling boys having to eat horrible, nasty, store bought bread, I made all of our bread, yes, every loaf.  I did this for about 15 years.  Did my children grow up to be healthier, happier and wiser as a result?  I have no clue.  It’s just what I chose to do.  Looking back, I’m baffled, but it seemed like the right choice at the time.

I have to be honest, I don’t think I would have lasted that long if I hadn’t found this amazing recipe.  And where did I find it you want to know?  I haven’t a clue.  So much for giving credit where credit is due.  It has been my go-to recipe all this time.  You want cinnamon rolls, make a batch of oatmeal bread dough.  You want dinner rolls, make a batch of oatmeal bread dough.  It is totally versatile.

This bread comes together so easily.  If you have a heavy duty mixer like a KitchenAid, you will never even have to hand knead it.  I did not have a KitchenAid when I started making it and I still thought it was easy.  The bread takes about 2 1/2 hours start to finish.  It has a great texture and flavor.  And the perfume is intoxicating to all who enter your kitchen.

1 cup oatmeal

1 cup powdered milk (I use powdered whole milk.  It makes everything richer)

5 cups flour (I always use unbleached white flour)

2 teaspoons salt

2 packages yeast

2 cups water, heated to about 105 degrees (if you put a drop on your wrist, you won’t feel it since it’s basically the same temperature as your skin)

¼ cup honey

2 tablespoons butter

Combine oatmeal, dry milk, salt, yeast and 3 cups flour in mixer bowl.

Combine hot water, honey, and butter and stir until all melted and combined.  Temperature should be about 100 degrees at this point.  Add to flour mixture and beat for 3 minutes.

Gradually add remaining flour.

Turn onto board and complete kneading.

Place in a greased bowl and let rise 40 minutes.

Punch down and divide in half.  Let rest 10 minutes.

Shape into 2 loaves and place in greased 8 x 4 loaf pans.  Let rise 30 minutes.

Bake at 375 degrees for 40 minutes.

Remove from the oven and rub with butter and sprinkle with oatmeal.

*  from the Recipe Box:

This is my favorite yeast bread recipe of all time.  I’ve been making it for 40 years and it always turns out.

and remember:   Don’t ever be too shy to dance your heart out.  Big kiss, Lynn

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