This Classic Oatmeal Bread reminds me of my childhood. We’d eat my mom’s version hot out of the oven, covered with cold pats of butter.
One of my favorite loaves since childhood was my mom’s oatmeal bread. I’m not sure the secret of her recipe, but I do recall eating it hot from the oven with lots of cool, creamy butter smeared on the slices. Hot bread? Cold butter? Maybe that was the secret…I still love that combo. I turned to baking guru, Nick Malgieri, for some inspiration for this challenge. His How to Bake cookbook has been the source for my favorite cheesecake, apple pie, and now oatmeal bread. Nick’s attention to detail was priceless when, as a novice baker, I needed very detailed tips and instructions. I’ve tried a few oatmeal bread recipes over the years, but this has got to be my favorite. Soft, sweet, tender…truly the ultimate oatmeal bread recipe.
You can expand upon this recipe by adding raisins or other dried fruit or by sprinkling with cinnamon and sugar before rolling and shaping into a loaf to make a cinnamon oatmeal bread. I prefer mine plain and simple…except for that generous smear of salted butter.
I am honored to be co-hosting Twelve Loaves for the first time. Each month, a group of food bloggers share a bread recipe according to a theme, then invite other bloggers to join in. This month’s focus is Clean Slate…we are baking a bread (yeast or quick) and keeping it basic. We are ringing in the New Year with simplicity…selecting a good, classic recipe as the foundation on which to build so many wonderful variations. Start the year with the fundamentals and then have fun trying new flavors and techniques throughout the year. This Classic Oatmeal Bread was a delicious, basic choice to start off the year.
Serves: 1 large loaf
- 1 cup oatmeal (regular, not quick oats)
- 1 cup boiling water
- ½ cup warm water (about 110º)
- 2½ teaspoons dry active yeast (1 envelope)
- 2½ cups flour
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 tablespoons butter, cut into about 12 pieces, plus more for greasing bowl and pan
- Grease 8½ x 4¼ inch loaf pan with butter and set aside.
- Pour boiling water over oats in a bowl. Stir and set aside till cooled to room temperature.
- Put warm water in a small bowl and add yeast. Stir and set aside.
- In bowl of a stand mixer, combine flour, brown sugar and salt and stir to combine. Fit mixer with dough hook and add oatmeal, yeast mixture and butter pieces. Knead dough on low for about 5 minutes till smooth and elastic. Place dough in greased bowl, flip a couple times to coat all sides with butter, and cover with greased plastic wrap. Let rise till dough doubles in bulk, about one hour.
- Remove dough from bowl and place on a lightly floured work surface. Deflate dough with the palm of your hand. Form dough into rectangle, slightly longer than pan length. Fold sides in so that dough is slightly less in length than the pan, then roll to form a tight cylinder. Dough should stick to itself, but if it doesn't you may dab a bit of water on the surface to increase adherence.
- Place cylinder, seam side down, into prepared pan. Cover with greased plastic wrap and let rise till doubled, about an hour.
- Preheat oven to 375º. Remove plastic from risen dough and place pan in oven. Immediately decrease oven temperature to 350º and bake for 30-40 minutes or til loaf is brown and sounds hollow when tapped and/or internal temperature reaches 210º. Remove from pan to cooling rack. Slice when cooled.
#TwelveLoaves January: Clean Slate. Bake a bread, yeast or quick bread, loaf or individual. January #TwelveLoaves is all about a clean slate. After the holiday indulgences, we are starting the year with simplicity. Have fun baking with whole grains and other flours. Share with us your favorite basic bread recipes. Let’s get baking!
Thanks to all my talented co-hosts:Alabama Light Bread by Dorothy | Shockingly Delicious Basic White Bread by Renee | Magnolia Days Classic Oatmeal Bread by Liz | That Skinny Chick Can Bake Grandmom’s Dinner Rolls by Jennie from The Messy Baker Blog Italian Potato Bread by Rosella | Ma Che Ti Sei Mangiato Pandoroby Paula | Vintage Kitchen Rosemary Olive Oil Breadby Alice | Hip Foodie Mom Whole Wheat Pita Bread by Holly | A Baker’s House Whole Wheat Sea Salt Bagel by Lora | Cake Duchess Orange, Date & Nut Loaf by Kate | Diethood If you’d like to join us, just follow these simple rules: 1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme! 2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme. 3. Have your Twelve Loaves bread that you baked this January, 2013 posted on your blog by January 31, 2013. Would you like to bake along with us? The #TwelveLoaves bread baking project was created by Lora at Cake Duchess; a monthly baking adventure created for the love of bread. Drop Lora a line to join in on this monthly bread baking fun! Follow @TwelveLoaves on Twitter and see what’s freshly baked for #TwelveLoaves on our growing Pinterest board.