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Oatmeal Yeast Bread

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
  • Total Time
    Prep: 25 min. + rising Bake: 35 min.
  • Makes
    2 loaves (16 slices each)


  • 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


  • 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. Brush with egg; sprinkle with remaining oats. Bake at 350° 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.

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