Oatmeal Bread

Oats and a hint of cinnamon make this bread special.

Yield

1 loaf

Prep Time

0:30

Bake Time

30 to 35 minutes

Rise Time

45 to 60 minutes

Yield

1 loaf

Prep Time

0:30

Bake Time

30 to 35 minutes

Rise Time

45 to 60 minutes

ingredients

  • 2-1/2 to 3 cups bread flour
  • 1/2 cup quick OR old fashioned oats
  • 2 tablespoons brown sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1-1/4 cups water
  • 2 tablespoons butter or margarine
  • 1 tablespoon quick OR old fashioned oats (optional)

DIRECTIONS

  1. Combine 1 cup bread flour, oats, brown sugar, undissolved yeast, salt and cinnamon in large mixer bowl. Heat water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
  2. Roll dough to 12 x 7-inch rectangle. Beginning at short end of rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
  3. If desired, gently brush top of loaf with cold water and sprinkle with 1 tablespoon oats.
  4. Bake in preheated 375°F oven for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
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Oatmeal Bread

  • Yield: 1 loaf
  • Prep Time: 0:30
  • Bake Time: 30 to 35 minutes
  • Rise Time: 45 to 60 minutes

Ingredients

  • 2-1/2 to 3 cups bread flour
  • 1/2 cup quick OR old fashioned oats
  • 2 tablespoons brown sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1-1/4 cups water
  • 2 tablespoons butter or margarine
  • 1 tablespoon quick OR old fashioned oats (optional)

Directions

  • Combine 1 cup bread flour, oats, brown sugar, undissolved yeast, salt and cinnamon in large mixer bowl. Heat water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
  • Roll dough to 12 x 7-inch rectangle. Beginning at short end of rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
  • If desired, gently brush top of loaf with cold water and sprinkle with 1 tablespoon oats.
  • Bake in preheated 375°F oven for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.