When this old-fashioned oat bread is baking, it reminds me of childhood and the warm, inviting aromas that greeted me after school. The light sweet flavor, crispy crust and hearty texture of this bread made for a special treat when Mom baked it for us. —Gloria Murtha, West Mifflin, Pennsylvania

Old-Fashioned Oat Bread

Old-Fashioned Oat Bread
Prep Time
25 min
Cook Time
35 min
Yield
2 loaves (16 pieces each)
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 large egg, beaten
Directions
- In a saucepan over medium heat, bring milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add 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, 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 2 loaves; transfer to greased 8x4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Preheat oven to 350°.
- Brush loaves with egg; sprinkle with remaining 2 teaspoons oats. Bake until golden, 35-40 minutes. Remove from pans; cool on wire racks.
Nutrition Facts
1 piece: 123 calories, 2g fat (1g saturated fat), 10mg cholesterol, 125mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews