Oatmeal Yeast Bread

Name: Oatmeal Yeast Bread
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 loaves.
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

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

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 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 8x4-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.

Nutrition Facts

1 slice: 123 calories, 2g fat (1g saturated fat), 10mg cholesterol, 125mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 4g protein.

Originally published as Oatmeal Yeast Bread in Reminisce May/June 1999

Reviews

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Average Rating:

Montgomery77

Feb 29, 2012

De-lish! AND my kids asked me to make it again! That's a winner in my book. Just one tiny modification - I used 1 Tablespoon yeast (almost 2 pkgs.) with 1/4 tsp sugar and let it proof for 10 minutes. The dough rose nicely for both risings. Thanks for the great recipe!
camatt

Oct 3, 2011

This bread gets a 5+ from my family. It's texture and flavor are wonderful. Especially right from the oven. The only problem I've encountered is it does take along time to rise. Much more than the hour mentioned in the recipe. It's worth it. Just plan to make it on a day you will be home and not in a hurry.
coolmornings

Nov 29, 2010

I loved this bread the only thing I did different was to subdstitute 1 cup of oat flour for 1 cup of the plain.We served ours right away with good olive oil and it was wonderful. This will be a very versatile bread you can use for any meal or snack. Loved it.