Oatmeal Yeast Bread

“This is the first bread I baked by myself. From college and early single life, through marriage and children, it has remained a favorite. It is delicious, nutritious, economical, and popular to share.”  Sharon Davis

 

INGREDIENTS

1 cup (6 - 8 ounces) leftover plain oatmeal*

2 cups lukewarm water (90°F - 100°F)

2 (1/4-ounce) packages active dry yeast or quick-rise yeast

¼ cup packed brown sugar

¼ cup unsalted butter, shortening or oil

1/3 cup nonfat dry milk

2 cups white whole wheat flour

2 teaspoons salt

4  - 5 cups bread flour, divided

 

DIRECTIONS

  1. *Use leftover oatmeal or mix ½ cup quick-cooking or old-fashioned oats with 1 cup boiling water and a dash of salt. Stir and allow to cool to lukewarm (90°F - 100°F).
  2. In a large mixing bowl, combine prepared oatmeal, water, yeast, brown sugar, butter, dry milk and whole wheat flour; mix 3 minutes. Cover; let rest 15 minutes.
  3. Stir in salt and gradually add 3 – 3 ½ cups bread flour until a rough ball forms. Gradually add 1 cup bread flour and knead the dough for 10 minutes on medium-low with dough hook or by hand on a lightly floured surface. Add remaining flour as needed to develop a smooth and elastic dough.
  4. Place dough in greased bowl and turn to coat. Cover; let rise in draft-free place (70°F - 85°F) until doubled, 30-40 minutes.
  5. Deflate dough and round into a ball, turn smooth side up. If time allows, cover the dough and allow it to double in size again. The texture and flavor are better if the dough rises twice, but it can be hurried along with one rise.
  6. Deflate dough; cover and let rest 5 minutes. While dough rests, grease two 9” x 5” bread pans, OR grease or line with parchment one half-sheet pan. Divide the dough in half and shape into two loaves. For rolls, divide dough into 24 equal pieces and shape into smooth, round rolls. Place in pans.
  7. Cover lightly with a dampened towel or plastic wrap. Place in a warm, draft-free place (80°F -105°F ) until doubled, 30 - 35 minutes. While dough rises, preheat oven to 350°F.
  8.  Bake loaves 35 – 40 minutes until golden and instant-read thermometer registers 200°F - 205°F at center. Bake buns 20 – 25 minutes until golden and instant-read  thermometer registers 190°F. hCool pans on rack for 5 minutes; transfer loaves or rolls  to rack to finish cooling.

YIELD: 2 large loaves or 2 dozen buns.

 

Variation:  Cinnamon Swirl Oatmeal Bread 

Roll each half of the dough into a 9” x 14” rectangle. Sprinkle with a mixture of cinnamon and sugar. If raisins are desired, moisten and press into the cinnamon sugar. Tightly roll up dough and place seam-side down in prepared loaf pans. Cover; let rise until doubled and bake as directed.

 

TEST KITCHEN NOTE:

If desired, right before baking  beat together 1 egg white and 1 tablespoon water; brush on top of loaves and sprinkle lightly with rolled oats.

 

NUTRITION INFORMATION PER SERVING (1 slice or bun,72g):

160 calories, 2g total fat, 1g saturated fat, 0g trans fat, 5mg cholesterol, 200mg sodium, 30g total carbohydrate, 2g dietary fiber, 3g total sugars, 5g protein, 3mcg folate, 0mg vitamin C, 1mg iron.