Oats & Cream Bread
24 servings (2
loaves)
25 min
PREP TIME
03 hrs 10 min
TOTAL TIME

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

1 1/2 cups Land O Lakes® Half & Half

3/4 cup water

2 tablespoons Land O Lakes® Butter melted

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Heat oven to 375ºF.

  6. STEP 6

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

Tip #1

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

110Calories
2Fat (mg)
10Cholesterol (mg)
120Sodium (mg)
18Carbohydrates (g)
<1Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  February 28, 2010

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.

— says Rachel
Helpful?
  June 30, 2009

It had a good taste but was to dense for us.

— says Cathy
Helpful?
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