Golden Oatmeal Bread Recipes

HERBED OATMEAL PAN BREAD

This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.-Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

Herbed Oatmeal Pan Bread image

Steps:

In a small bowl, combine boiling water and oats; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add sugar, butter, salt, egg, oat mixture and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down and press evenly into a greased 13x9-in. baking pan. With very sharp knife, cut diagonal lines 1-1/2 in. apart completely through dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place until doubled, about 1 hour. , Redefine pattern by gently poking along cut lines with a knife tip. Brush with 2 tablespoons melted butter. Bake at 375° for 15 minutes. Meanwhile, combine Parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter; sprinkle with cheese mixture. Bake for 5 minutes. Loosely cover with foil and bake 5 minutes longer. Serve warm. Freeze option: After placing dough in pan and cutting diamond pattern, cover tightly and freeze. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 11/2 hours. Bake as directed.

Nutrition Facts : Calories 107 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 188mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1-1/2 cups boiling water
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup sugar
3 tablespoons butter, softened
2 teaspoons salt
1 large egg, room temperature, lightly beaten
4 to 4-3/4 cups all-purpose flour
TOPPING:
1/4 cup butter, melted, divided
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder

GRANDMA'S OATMEAL BREAD

My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Time 55m

Yield 2 loaves (8 slices each).

Number Of Ingredients 10

Grandma's Oatmeal Bread image

Steps:

In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

1-1/2 cups boiling water
1 tablespoon butter
2 teaspoons salt
1/2 cup sugar
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup molasses
1/4 cup packed brown sugar
6 to 6-1/2 cups all-purpose flour, divided

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BACK-OF-THE-BAG OATMEAL BREAD RECIPE | KING ARTHUR BAKING

Web Beat the egg white with the cold water. Brush the beaten white all over the top crust (you won't need it all), then sprinkle with the rolled oats. To …
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4.7/5 (462)
Calories 160 per serving
Total Time 2 hrs 50 mins

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., To make the dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough.
Knead the dough, by hand or mixer, until it's springy though still somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky at the beginning; don't be tempted to add more flour, as additional flour will make the loaf dry. If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface.
Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
To shape the dough: Transfer the dough to a lightly oiled surface. Flatten the dough into a 6” x 8” rectangle. Fold the top down to the center (like you were folding a letter), pressing it firmly with the heel of your hand to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat the first step (folding the top to the center and sealing) three or four more times, until you’ve created a 9” to 10” log. Tuck the ends under slightly, and turn the log over so its seam is on the bottom.

Golden Oatmeal Bread Recipes

HERBED OATMEAL PAN BREAD

This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.-Karen Bourne, Magrath, Alberta

GRANDMA'S OATMEAL BREAD

My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York

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