Print Options

Back to Honey-Oat Casserole Bread >

Include these items:

Select reviews >

Taste of Home Logo

Honey-Oat Casserole Bread

Honey-Oat Casserole Bread
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.
6 ServingsPrep: 20 min. + rising Bake: 35 min. + cooling

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).
© Taste of Home 2013

2 of 2

Honey-Oat Casserole Bread (continued)

Nutrition 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.
© Taste of Home 2013