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Oatmeal Bread I

Oatmeal Bread I recipe image
This classic oatmeal bread is a comforting staple that brings warm, home-baked flavor to your table. The combination of scalded milk and molasses creates a tender crumb with a deep, caramel-like sweetness, while the uncooked oatmeal adds a hearty texture and nutty aroma. Perfect for serving alongside soups and stews or simply toasted with butter for breakfast, this bread is versatile enough for any meal. It is simple to make with pantry staples, offering a satisfying chew and a beautiful golden crust. Ideal for weekend baking projects, this recipe yields two generous loaves that are wonderful fresh from the oven and freeze beautifully for later enjoyment.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 491.5
Dietary: Vegetarian
Description
This classic oatmeal bread is a comforting staple that brings warm, home-baked flavor to your table. The combination of scalded milk and molasses creates a tender crumb with a deep, caramel-like sweetness, while the uncooked oatmeal adds a hearty texture and nutty aroma. Perfect for serving alongside soups and stews or simply toasted with butter for breakfast, this bread is versatile enough for any meal. It is simple to make with pantry staples, offering a satisfying chew and a beautiful golden crust. Ideal for weekend baking projects, this recipe yields two generous loaves that are wonderful fresh from the oven and freeze beautifully for later enjoyment.
Ingredients
  • 1 cup scalded milk
  • 1 cup cold water
  • 1/4 cup margarine
  • 1/4 cup warm water (105F to 115F)
  • 2 teaspoons salt
  • 1 package active dry yeast
  • 1 cup molasses
  • 1 1/2 cups uncooked oatmeal
  • 6 cups sifted all-purpose flour
Directions
  1. 1
    In a medium saucepan, combine the scalded milk, margarine, salt, and molasses. Heat gently until the margarine is melted and ingredients are well combined.
  2. 2
    Stir in the cold water and allow the mixture to cool until it is lukewarm (approximately 105&# 194;°F to 115ðF).
  3. 3
    Pour the warm water into a large mixing bowl. Sprinkle the active dry yeast over the water and stir gently to dissolve.
  4. 4
    Add the cooled milk mixture, uncooked oatmeal, and 4 cups of the sifted all-purpose flour to the yeast mixture. Mix well until a shaggy dough forms.
  5. 5
    Turn the dough out onto a lightly floured surface. Gradually mix in the remaining flour, kneading for 5 to 8 minutes until the dough is smooth and elastic.
  6. 6
    Shape the dough into a ball. Place it in a greased large bowl, turning once to coat the top with grease.
  7. 7
    Cover the bowl with a clean cloth and let the dough rise in a warm, draft-free place until it has doubled in bulk, about 1 1/2 hours.
  8. 8
    Punch the dough down to release air bubbles and knead lightly for 1 to 2 minutes.
  9. 9
    Divide the dough in half. Shape each half into a loaf and place them into two greased 9-by-5-by-3-inch loaf pans.
  10. 10
    Cover the pans and let the loaves rise until they are almost doubled in bulk.
  11. 11
    Toward the end of the rising time, preheat the oven to 375ðF (191ðC).
  12. 12
    Bake the loaves for 40 minutes, or until they are deeply browned and sound hollow when tapped on the bottom.
  13. 13
    Remove the loaves from the pans and transfer them to a wire rack. Cool completely upright before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 491.5kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 4.1g21%
Cholesterol 2.4mg1%
Sodium 19719.8mg822%
Total Carbohydrate 114.1g39%
Dietary Fiber 0.0g0%
Sugars 114.0g
Protein 4.1g9%

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

Note

For a sweeter variation, you can substitute half of the molasses with honey.

Ensure the milk mixture is cooled to lukewarm before adding the yeast; liquid that is too hot will kill the yeast, while liquid that is too cold may not activate it properly.

This bread freezes well. Wrap cooled loaves tightly in plastic wrap and then foil. Store in the freezer for up to 3 months. Thaw at room temperature or toast slices directly from frozen.

If your kitchen is cool, the rising times may be longer. A slightly warm oven (turned off) with the light on can provide a good environment for rising.

Keywords: bread, oatmeal, molasses, yeast, baking, homemade, hearty, vegetarian, loaf, flour, milk, toast, breakfast, comfort food, classic, golden crust, soft crumb, pantry staples, traditional, wholesome
Read it online: https://www.chefs-mate.com/recipe/oatmeal-bread-i-2/