Oats & Cream Bread

Oats & Cream Bread

The light texture of this oatmeal bread makes it special for company, as well as everyday meals.

25 min.prep time 3:10total time
24 servings
232 Ratings

Ingredients

5 to 5 1/2 cups all-purpose flour
1 cup uncooked old-fashioned oats
1 (1/4-ounce) package active dry yeast
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons salt
3/4 cup water
2 tablespoons Land O Lakes® Butter, melted

Directions

Combine 2 cups flour, oats, yeast, brown sugar and salt in large bowl.

Heat half & half, water and 2 tablespoons butter in 1-quart saucepan over medium heat 2-4 minutes or until mixture reaches 120ºF to 130ºF. Add half & half mixture to dry ingredients. Beat at medium speed, scraping bowl often, 2 minutes. Stir in enough remaining flour until dough is easy to handle.

Turn dough onto lightly floured surface; knead 5-10 minutes or until smooth and elastic. Place in greased bowl; turn, greased-side up. Cover; let rise in warm place about 1 hour or until double in size.

Punch down dough; divide in half. Roll each half into 12x9-inch rectangle. Starting at narrow end, roll up tightly into loaf shape. Seal ends. Place loaves in 2 (8x4-inch) greased loaf pans, seam-side down. Cover; let rise 30-45 minutes or until double in size.

Heat oven to 375ºF. Bake 30-40 minutes or until loaves sound hollow when tapped. Brush with melted butter. Remove from pans. Cool completely.

Recipe Tip

Old-fashioned rolled oats are made by steaming and then flattening into flakes by rolling. They are re-rolled to make quick-cooking oats. Old-fashioned and quick-cooking oats can generally be used interchangeably in recipes. Old-fashioned oats will add more texture, but they both add moistness and a nutty flavor to breads.

Nutrition Facts (1 serving)

Calories: 110

Fat: 2g

Cholesterol: 10mg

Sodium: 120mg

Carbohydrates: 18g

Dietary Fiber: <1g

Protein: 3g

Recipe #11420©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

I love bread and this one did not disappoint. Slightly sweet and a little more dense than most breads. I do think someone who has never made bread from scratch before would have a little trouble with this recipe; you will use a lot of flour when you knead it to get it to the right texture.
It had a good taste but was to dense for us.

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