Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 123
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 10 mg
  • Sodium:
  • 125 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g


Holiday Braid

My family devours this lovely, special yeast bread during the holidays. The braid gives it such a festive look. I... View this recipe »


 

Fresh Homemade Bread

Do you know a way to help homemade bread stay soft and moist for several days like commercial bakers do? Do they... Read more »


Quick-Cooking Oats

What is the difference between quick-cooking and old-fashioned oats…and can they be used interchangeably?... Read more »

Oatmeal Yeast Bread

Reminisce - try a FREE ISSUE today!

WHEN this old-fashioned bread is baking, it reminds me of childhood and the warm, inviting aromas that greeted me when I got home from school. The light sweet flavor, crispy crust and hearty texture of this bread made for a special treat when Mom baked it for us. I hope I am leaving the same delicious memory for my family. -Gloria Murtha, West Mifflin, Pennsylvania

SERVINGS: 32

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 25 min. + rising Bake: 35 min.

Ingredients:

  • 1 can (12 ounces) evaporated milk
  • 1/2 cup water
  • 2 tablespoons shortening
  • 2 cups plus 2 teaspoons old-fashioned oats, divided
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons salt
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 5 to 5-1/2 cups all-purpose flour
  • 1 egg, beaten

Directions:

In a saucepan over medium heat, bring the milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a mixing bowl. Add the milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into two loaves; transfer to greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° for 35-40 minutes or until golden. Remove from pans and cool on wire racks. Yield: 2 loaves.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.