Old-Fashioned Oatmeal Bread

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Servings: 2 Difficulty: Advanced
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A hearty, golden-crusted loaf with a soft, chewy interior and subtle oat flavor
Old-Fashioned Oatmeal Bread recipe image
Old-Fashioned Oatmeal Bread recipe image
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Old-Fashioned Oatmeal Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 3073.2

Description

This classic American oatmeal bread is a comforting staple that brings warmth to any meal. The dough is enriched with scalded milk, sugar, and shortening, creating a tender crumb that holds up well to slicing. The addition of uncooked oats provides a rustic texture and a nutty undertone that pairs beautifully with the soft, slightly sweet flavor profile. Perfect for serving fresh from the oven with butter, using for sandwiches, or as a side to soups and stews, this bread captures the essence of homemade baking. It is simple to prepare with pantry staples and rewards patience with a delicious, aromatic loaf that tastes even better on day two.

Ingredients

Directions

  1. Soften compressed yeast in lukewarm water, or dissolve dry yeast in lukewarm water if using that option.
  2. Pour scalded milk over sugar, salt, and shortening, stirring until dissolved.
  3. Cool the milk mixture to lukewarm temperature.
  4. Stir 1 cup of the flour into the milk mixture.
  5. Add the softened yeast mixture and oats to the bowl.
  6. Stir in enough remaining flour to form a soft dough.
  7. Turn dough out onto a lightly floured surface and knead until smooth and satiny, about 10 minutes.
  8. Round dough into a ball, place in a greased bowl, and brush lightly with melted shortening.
  9. Cover and let rise in a warm place until doubled in size, about 1 hour.
  10. Punch dough down, cover, and let rest for 10 minutes.
  11. Divide dough in half for large loaves or into 8 parts for miniature loaves.
  12. Shape each portion into a loaf and place in greased loaf pans.
  13. Brush tops lightly with melted shortening, cover, and let rise until nearly doubled, about 40 minutes for large loaves or 30 minutes for small loaves.
  14. Bake in a preheated 375&# 194;°F (191ðC) oven for 45 to 50 minutes for large loaves or 30 minutes for small loaves, until golden brown.
  15. Remove from pans, brush with melted butter, and cool on a wire rack.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 3073.2kcal
% Daily Value *
Total Fat 51.5g80%
Saturated Fat 17.0g85%
Cholesterol 4.8mg2%
Sodium 15262.9mg636%
Total Carbohydrate 562.4g188%
Dietary Fiber 22.2g89%
Sugars 44.2g
Protein 78.2g157%

* 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

Use either compressed yeast or dry yeast, but not both. Adjust water temperature accordingly for the yeast type used.

Scalding the milk helps deactivate enzymes that can interfere with gluten development and yeast activity.

For large loaves, use 8-1/2" x 4-1/2" x 2-1/2" pans. For miniature loaves, use 2-3/4" x 4-1/2" x 2" pans.

Store cooled bread in a bread box or wrapped in plastic at room temperature for up to 3 days, or freeze for longer storage.

Brushing with melted butter after baking adds flavor and keeps the crust soft.

Keywords: oatmeal, bread, yeast, homemade, baking, american, comfort food, loaf, flour, milk, sugar, shortening, oats, vegetarian, classic, rustic, hearty, golden crust, soft crumb, pantry staples
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