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.
Recommended: The 13x9 Thanksgiving
- 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
- In a large bowl, pour boiling water over cereal. Add butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
- In a large bowl, dissolve yeast in warm water. Add eggs, oat mixture and 2 cups flour. Beat on medium speed 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.
- Preheat oven to 375°. Bake 35-40 minutes or until golden brown. Cool 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges. Yield: 1 loaf (12 wedges).
Originally published as Honey-Oat Casserole Bread in Taste of Home October/November 2005, p38
Reviews for Honey-Oat Casserole Bread
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Reviewed Jan. 17, 2013
"this is so delicious! Easy! Dosnyone know the pizza recipe from that same magazine? again so delicious!"
Reviewed May. 9, 2010
"very good and simple to make! i was pleased with the results!"
Reviewed Jun. 8, 2009
"I'm just wondering if this can be made in loaf pans?"