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Category: Side Dish
Easy Oat Bread - TastyPlanner.com
Chef: Sheryl Findlan
Recipe Source: Fleischmann's
6 cups unbleached all purpose white or bread flour
1 1/4 c. old fashioned or quick oats (not instant) divided
3 T. granulated sugar
scant 2 3/4 t. salt
1 t. Fleischmann's RapidRise or Bread Machine Yeast
1/4 c. honey or mild molasses
1/4 c. corn oil or vegetable oil
2 1/4 c. plus 2 T. ice cold water
First Rise: In a very large bowl, mix flour, 1 c. oats, sugar, salt and yeast. Stir together honey, oil and ice water in a separate bowl; add to dry ingredients and stir vigorously. Dough should be slightly stiff. Brush top of dough with oil. Cover bowl with plastic wrap.
Second Rise: Vigorously stir dough (add flour to achieve a hard to stir consistency). Generously grease two 8 1/2 by 4 1/2 inc. loaf pans. Sprinkle 1 T. oats in each; tip pans back and forth to spread oats. Cut dough in half. Put each half in pan, smoothing top of dough. Brush tops with oil. Sprinkle 1 T. oats over each; press down to imbed. Cover pans with greased plastic wrap. Let stand at room temperature for 2-3 hours. As dough nears plastic, remove plastic and continue rising until dough is 1/2 in. above pan rim.
Baking: Bake in preheated 375 degree oven for 50-60 minutes until tops are well browned. Cover with foil, bake 10-15 minutes until skewer inserted in center comes out with only a few particles on tip. Bake 5 minutes more to ensure center doneness. Cool 15 minutes in pan. Turn loaves onto rack to finish cooling.
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