Oatmeal Bread 2

This Oatmeal Bread is a comforting, traditional loaf that brings a rustic charm to any table. The combination of scalded milk and molasses creates a rich, golden crust and a tender, slightly sweet crumb, while the uncooked oatmeal adds a delightful texture and nutty depth. It's perfect for toast with butter, sandwiches, or simply enjoyed warm from the oven. This recipe yields two generous loaves, making it ideal for families or for freezing slices for quick breakfasts later.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 4

Calories: 210

Dietary: Vegetarian

Description

This Oatmeal Bread is a comforting, traditional loaf that brings a rustic charm to any table. The combination of scalded milk and molasses creates a rich, golden crust and a tender, slightly sweet crumb, while the uncooked oatmeal adds a delightful texture and nutty depth. It's perfect for toast with butter, sandwiches, or simply enjoyed warm from the oven. This recipe yields two generous loaves, making it ideal for families or for freezing slices for quick breakfasts later.

Directions

1
In a large bowl or saucepan, mix the scalded milk, margarine, salt, and molasses until well combined.
2
Stir in the cold water and allow the mixture to cool to lukewarm temperature.
3
In a separate small bowl, pour in the warm water, sprinkle the yeast over it, and stir until dissolved. Let stand for a few minutes until foamy.
4
Add the yeast mixture, cooled milk mixture, oatmeal, and 4 cups of the flour to a large mixing bowl. Mix well until a sticky dough forms.
5
Turn the dough out onto a lightly floured surface. Mix in the remaining flour gradually and knead for 5 to 8 minutes until the dough is smooth and elastic.
6
Shape the dough into a ball and place it in a greased bowl, turning once to coat the top with grease.
7
Cover with a damp cloth and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
8
Punch the dough down to release air and knead lightly for 1 to 2 minutes.
9
Divide the dough in half. Shape each half into a loaf and place into two greased 9x5-inch loaf pans.
10
Cover the pans and let the dough rise again until almost doubled in bulk, about 45 minutes to 1 hour.
11
Toward the end of the rising time, preheat the oven to 375°F (190°C).
12
Bake the loaves for 40 minutes, or until they are deep brown and sound hollow when tapped on the bottom.
13
Remove the loaves from the pans immediately and turn them out onto a wire rack. Cool completely upright before slicing.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 210kcal

% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.8g4%
Cholesterol 1mg1%
Sodium 280mg12%
Total Carbohydrate 40g14%
Dietary Fiber 1.5g6%
Sugars 12g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: oatmeal bread, yeast bread, molasses bread, homemade bread, baking, loaf, vegetarian, comfort food, scalded milk, breakfast bread, sandwich bread, traditional recipe, soft crumb, family meal, pantry staples, easy baking, golden crust, hearty

Read it online: https://www.chefs-mate.com/recipe/oatmeal-bread-2/