Quaker's Best Oatmeal Bread - By Hand

32
Servings
60 min
Preparation Time
45 min
Cook Time
Ingredients
Rating

Roll up your sleeves get baking. Our recipe is the Best Oatmeal Bread – By Hand. It is a fun way to get in the kitchen and make something delicious. While the ingredients might be simple, then end result is anything but that.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

5 ¾ to 6 ¼ cups all-purpose flour
2 ½ cups Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
2 1/4 oz packages (about 4 ½ tsp) quick-rising yeast
2 ½ tsp salt
1 ½ cups water
1 ¼ cups low-fat milk
4 tbsp margarine or butter

Cooking Instructions

In large bowl, combine 3 cups flour, oats, sugar, yeast and salt; mix well.
In small saucepan, heat water, milk and margarine until very warm (120ºF to 130ºF).
Add to flour mixture.
Blend on low speed of electric mixer until dry ingredients are moistened.
Increase to medium speed; beat 3 minutes.
By hand, gradually stir in enough remaining flour to make a stiff dough.
Turn dough out onto lightly floured surface.
Knead 5 to 8 minutes or until smooth and elastic.
Shape dough into ball; place in greased bowl, turning once.
Cover; let rise in warm place 30 minutes or until doubled in size.
Punch down dough.
Cover; let rest 10 minutes.
Divide dough in half; shape to form loaves.
Place in two greased 8 x 4 or 9 x 5-inch loaf pans.
Cover; let rise in warm place 15 minutes or until nearly doubled in size.
Heat oven to 375ºF.
Bake 45 to 50 minutes or until dark golden brown.
Remove from pans to wire rack.
Cool completely before slicing.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

In large bowl, combine 3 cups flour, oats, sugar, yeast and salt; mix well.
In small saucepan, heat water, milk and margarine until very warm (120ºF to 130ºF).
Add to flour mixture.
Blend on low speed of electric mixer until dry ingredients are moistened.
Increase to medium speed; beat 3 minutes.
By hand, gradually stir in enough remaining flour to make a stiff dough.
Turn dough out onto lightly floured surface.
Knead 5 to 8 minutes or until smooth and elastic.
Shape dough into ball; place in greased bowl, turning once.
Cover; let rise in warm place 30 minutes or until doubled in size.
Punch down dough.
Cover; let rest 10 minutes.
Divide dough in half; shape to form loaves.
Place in two greased 8 x 4 or 9 x 5-inch loaf pans.
Cover; let rise in warm place 15 minutes or until nearly doubled in size.
Heat oven to 375ºF.
Bake 45 to 50 minutes or until dark golden brown.
Remove from pans to wire rack.
Cool completely before slicing.