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Honey-Oat Casserole Bread Recipe

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The appetizing aroma of Honey-Oat Casserole Bread often fills Beverly Sterling’s Gasport, New York kitchen. The round yeast loaf is tender and moist with a wonderful flavor.

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Honey-Oat Casserole Bread Recipe

Prep: 20 min. + rising Bake: 35 min. + cooling

Yield: 6 Servings

20 35 55

Ingredients

1 cup boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1/4 cup honey
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs
3-1/2 cups all-purpose flour

Directions

In a large bowl, pour boiling water over cereal. Add the butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
In a large bowl, dissolve yeast in warm water. Add the eggs, oat mixture and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes.
Punch dough down. Transfer to a greased 1-1/2-qt. round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges. Yield: 1 loaf (12 wedges).

Nutritional Facts 1 serving (2 slices) equals 455 calories, 11 g fat (5 g saturated fat), 91 mg cholesterol, 494 mg sodium, 77 g carbohydrate, 4 g fiber, 12 g protein.

Originally published as Honey-Oat Casserole Bread in Taste of Home October/November 2005, p38

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Reviews for Honey-Oat Casserole Bread (5)

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Honey-Oat Casserole Bread

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Reviewed on May. 07, 2012 by scamphuysen

Easy to make into 2 loaves of bread. I used a bread machine to make the dough and added about 4 1/2-5 cups of flour total to get the dough to the right consistency. Great for sandwich bread as it slices nicely and is soft.