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- Dish type
- White bread
This is a bread machine recipe that makes a healthy bread great for sandwiches. Also great with soups, stews and baked beans!
41 people made this
- 100ml (4 fl oz) lukewarm apple juice
- 175ml (6 fl oz) lukewarm milk
- 2 tablespoons dark brown soft sugar
- 30g (1 oz) butter
- 1 teaspoon salt
- 350g (12 oz) plain flour
- 30g (1 oz) porridge oats
- 2 1/4 teaspoons dried active baking yeast
MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select White Bread or Basic cycle, and Start.
Reviews & ratingsAverage global rating:(38)
Reviews in English (29)
Nice loaf, but I found it didn't rise very well, and therefore quite heavy. Nice flavour though-21 Sep 2014
Delicious with good texture and a nice crust. I used all water instead of apple juice-21 Sep 2010
I don't own a bread machine, nor do I want one, but I've gotten pretty good at adapting bread machine recipes to make the bread by hand. I started by warming the milk and applesauce (it is what I had so I used it) together in a measuring cup on high for about 1-2 minutes in the microwave, or until the mixture reached 115 degrees. Then I added the yeast directly to this and let it rest for a few minutes. I then added 1/2 C. of all-purpose flour and 1/2 C. whole wheat flour, the oats, , sugar, oil(instead of the shortening), and 3 T powdered gluten and mixed on medium for 2 minutes to a thick batter. I then added the salt and another 1 C. of whole wheat flour and mixed for one more minute. Then I changed to the dough hook, added the rest of the flour until kneaded about halfway, then finished kneading by hand. I let rise for one hour, punched down, then put it in my greased bread pan and rose for about 40 minutes more (until about an inch above pan) and then baked at 350 for 35 minutes. Yummy, soft, and great texture, great for sandwiches!!! I will use this one again! This is a good recipe even if you don't own a bread machine!-24 Apr 2009
Back-of-the-Bag Oatmeal Bread
This tender, high-rising sandwich bread is soft enough for kids to enjoy, yet sturdy enough for all kinds of sandwich fillings. It also makes great toast, perfect with jam or buttered alongside scrambled eggs . King Arthur Unbleached Bread Flour ensures a high rise even in the presence of oats, which sometimes inhibit gluten formation. In fact, the recipe was featured on our bread flour bag for quite some time, and has become a perennial customer favorite for good reason: it's easy to make, uses simple ingredients, and we guarantee everyone in the family will love it!
- 3 cups (361g) King Arthur Unbleached Bread Flour
- 1 cup (89g) old-fashioned rolled oats
- 2 tablespoons (28g) butter
- 1 1/2 teaspoons (9g) salt
- 3 tablespoons (40g) brown sugar or 3 tablespoons (63g) honey
- 2 teaspoons instant yeast
- 1 1/4 cups (283g) lukewarm milk
- 1 large egg white
- 1 tablespoon (14g) cold water
- 1 to 2 tablespoons (6g to 12g) old-fashioned rolled oats
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.
Place the log in a lightly greased 9" x 5" loaf pan, and tent the pan with lightly greased plastic wrap or the cover of your choice. Allow the dough to rise for 1 to 1 1/2 hours, until it's crested about 1" over the rim of the pan.
Towards the end of the rising time, preheat your oven to 350°F with a rack in the center.
To add the topping: Uncover the risen loaf. 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 bake the bread: Bake the bread for 35 to 40 minutes, until it's golden brown. If the bread appears to be browning too quickly, cover it lightly with aluminum foil for the final 10 minutes of baking. When done, a digital thermometer inserted into the center of the loaf will register 190°F. If you don't have a thermometer, slide the bread out of its pan and tap its bottom with your fingers: you should hear a hollow thump.
Remove the bread from the oven and turn it out of the pan onto a rack to cool. Cool completely before slicing. Store, well wrapped, at room temperature for several days freeze for longer storage.
Tips from our Bakers
For additional step photos and EVERYTHING you'd ever want to know about this recipe (Want to make the dough into burger buns? How about substituting flours? Or adding fruit and nuts for extra flavor?), see our comprehensive blog post.
Want to make this loaf start to finish in your bread machine? Program the machine for regular/basic bread (or your machine's equivalent). About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water the finished dough should be soft and supple. If you'd like dried fruit or nuts in your loaf, add them at the beep. Want to make the best loaf possible? Read Successful loaves from your bread machine: 5 tips for home bakers.
Want to make this loaf vegan/dairy-free? Replace the butter with dairy-free butter, and the milk with a plant-based beverage (e.g. almond milk, rice milk, etc.).
No instant yeast? You can use an equal amount of active dry yeast instead. Simply mix it in with the other dry ingredients, no proofing necessary.
Honey-Oat Pain de Mie
This sandwich loaf, with its hint of sweetness from both honey and oats, is wonderfully moist and tender. And, since it bakes in a pain de mie pan (pullman loaf pan), each slice is beautifully shaped, with an ultra-thin crust — ideal for kids. It slices easily for sandwiches and toast try it in French toast for a tasty twist on that breakfast favorite.
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
- 1 cup (89g) old-fashioned rolled oats
- 1 1/2 teaspoons (9g) salt
- 4 tablespoons (57g) melted butter
- 3 tablespoons (64g) honey
- 1 cup (227) to 1 cup + 2 tablespoons (255g) lukewarm water*
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.
Gently deflate the dough, and shape it into a 9" log. Place the log in a lightly greased 9" pain de mie (pullman) pan, pressing it gently to flatten.
Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" below the top of the pan/lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Perfect your technique
Honey-Oat Pain de Mie
Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes.
Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.
Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired this will yield a soft, buttery crust. Cool completely before cutting wrap airtight and store for several days at room temperature.
50 Things to Make with Oats
1. Blueberry-Oat Scone Loaf Whisk 2 cups flour with 2/3 cup rolled oats, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Work in 6 tablespoons diced cold butter with your fingers, then stir in 1 cup heavy cream to make a dough. Fold in 1 cup blueberries. Transfer to a parchment-lined 9-by-5-inch loaf pan, brush with more heavy cream and sprinkle with 1 tablespoon each turbinado sugar and rolled oats. Bake at 400 degrees F until golden, 35 to 45 minutes.
2. Carrot Oat Muffins Whisk 1 cup all-purpose flour, 1/2 cup each oat flour, rolled oats and raisins, 1 1/2 teaspoons baking powder, 1 teaspoon each ground ginger and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl. In a separate bowl, whisk 3/4 cup brown sugar, 2 eggs, 1 1/4 cups grated carrots (about 2), 1/4 cup each sour cream, vegetable oil and sweetened shredded coconut and 1 teaspoon vanilla. Fold the wet ingredients into the dry ingredients. Divide among 12 lined muffin cups. Bake at 350 degrees F until a toothpick comes out clean, 20 to 25 minutes.
3. Chocolate Chip–Oat Pancakes Whisk 3/4 cup whole-wheat flour, 1/2 cup each all-purpose flour and rolled oats, 3 tablespoons brown sugar, 1 teaspoon baking powder and 1/2 teaspoon each cinnamon and salt in a large bowl. In a separate bowl, whisk 1 1/4 cups milk, 1 egg, 4 tablespoons melted butter and 1 teaspoon vanilla. Whisk the wet ingredients into the dry ingredients. Cook 1/4 cupfuls of the batter in a hot buttered skillet sprinkle with chocolate chips before flipping.
4. Homemade Muesli Combine 2 cups rolled oats and 1 cup raw pepitas in a medium skillet and cook over medium heat, stirring occasionally, until toasted, 10 minutes. Let cool. Mix with 1/3 cup each chopped pitted dates, chopped dried apricots and raisins and ¼ cup each hemp seeds and salted sunflower seeds.
5. Instant Pot Oatmeal Combine 1 cup steel-cut oats, 3 cups water and 1/4 teaspoon salt in an Instant Pot. Put on the lid, making sure the steam valve is in the sealing position, and set to cook on high pressure for 5 minutes. When the time is up, let the pressure release naturally, about 20 minutes. Remove the lid and stir well.
6. Multigrain Oatmeal Combine 1 cup each rolled oats and buckwheat groats with 1/2 cup each quinoa, millet and oat bran store in a quart-size jar. To cook: Bring 1 1/2 cups water to a simmer in a small saucepan with 1/2 cup of the oat mixture and a pinch of salt. Reduce the heat to low, cover and cook until tender, 8 to 10 minutes.
Strawberries-and-Cream Oatmeal (No. 7)
Strawberries-and-Cream Oatmeal (No. 7)
7. Strawberries-and-Cream Oatmeal Cook 1/2 cup rolled oats as the label directs. Stir in 1/4 cup half-and-half, 1 tablespoon each butter and sugar and 3 tablespoons crushed freeze-dried strawberries. Top with chopped fresh strawberries.
Loaded Overnight Oats (No. 8)
Loaded Overnight Oats (No. 8)
8. Loaded Overnight Oats Mix 1/2 cup rolled oats, 2/3 cup milk, 1/3 cup plain yogurt, 1 tablespoon each ground flaxseed, mini chocolate chips and nut butter, 2 teaspoons brown sugar and a pinch each of cinnamon and salt in a jar. Refrigerate overnight. Stir and top with raisins, sunflower seeds, chopped nuts and toasted shredded coconut.
9. Pumpkin-Ginger Overnight Oats Mix 1/2 cup rolled oats, 2/3 cup milk, 1/4 cup pumpkin puree, 1/3 cup plain yogurt, 1 tablespoon each ground flaxseed and chopped crystallized ginger, 2 teaspoons maple syrup and a pinch each of pumpkin pie spice and salt in a jar. Refrigerate overnight. Stir and top with pepitas and more crystallized ginger.
10. Ginger Oatmeal Bowl Bring 1/2 cup water, 1/4 cup each brown sugar and honey and 6 smashed thick slices ginger to a boil in a saucepan reduce the heat and simmer until slightly thickened, 5 to 8 minutes. Cook 1/2 cup quick-cooking oats as the label directs, then stir in 1/4 cup coconut milk beverage. Drizzle with some of the ginger syrup and top with diced mangoes.
11. Cinnamon-Apple Oatmeal Bowl Bring 2 tablespoons each water, butter and sugar to a simmer in a small saucepan with 2 diced peeled apples and 1/4 teaspoon cinnamon cook until the apples are tender, 15 minutes. Meanwhile, cook 1/2 cup quick-cooking oats as the label directs. Top with some of the apples, toasted sliced almonds, dried cranberries, maple syrup and cinnamon.
12. Chocolate–Peanut Butter Oatmeal Cook 1/2 cup quick-cooking oats with 2 tablespoons sweetened cocoa powder as the label directs. Top with peanut butter and maple syrup.
13. Baked Banana Brulee Oatmeal Toss 2 cups rolled oats, 1/3 cup brown sugar, 1 teaspoon each cinnamon and baking powder and 1/2 teaspoon salt in a large bowl. In a separate bowl, whisk 1 3/4 cups milk, 1 egg and 3 tablespoons melted butter. Mix the wet ingredients into the dry ingredients. Transfer to an oiled 8-inch square baking dish and top with 3 to 4 small bananas (halved lengthwise). Bake at 350 degrees F until set, about 35 minutes. Sprinkle with 1/4 cup granulated sugar and caramelize with a kitchen torch.
14. Oat Brittle Toast 2 cups rolled oats and 1/2 cup sliced almonds in 3 tablespoons butter in a large skillet over medium-high heat, stirring, until golden, about 5 minutes. Combine 1 1/2 cups sugar and 1/2 cup water in a separate large skillet and cook over medium-high heat, stirring occasionally, until deep golden, 10 to 15 minutes. Working quickly, stir in the oat mixture and 1/8 teaspoon almond extract, then 1/2 teaspoon baking soda. Spread in a thin layer on an oiled baking sheet and let cool. Break into pieces.
15. Caramelized Oats Bring 4 tablespoons salted butter and 1/4 cup golden syrup (such as Lyle’s) to a boil in a small saucepan and cook 1 minute. Stir in 1 cup rolled oats, then spread in a thin layer on a baking sheet. Bake at 325 degrees, stirring once, until browned, 15 to 20 minutes. Let cool completely. Serve over yogurt.
16. Strawberry Oat Bark Make Caramelized Oats (No. 15). Melt 12 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from the heat and stir in 4 more ounces chopped chocolate until smooth. Spread in a thin layer on a parchment-lined baking sheet and sprinkle with the caramelized oats and 1/4 cup crushed freeze-dried strawberries. Freeze until firm, 1 hour. Break into pieces. Freeze until serving.
17. Savory Granola Cook 2 chopped garlic cloves and 1 chopped shallot in 1/4 cup olive oil in a medium skillet over medium heat until just softened, 2 minutes. Whisk 1/4 cup olive oil, 1 egg white and 1 tablespoon maple syrup in a large bowl. Add 2 cups rolled oats, 1/2 cup each steel-cut oats and chopped walnuts, 2 tablespoons grated pecorino, 1 tablespoon kosher salt, 2 teaspoons fresh thyme and the garlic mixture toss. Spread on a baking sheet and bake at 325 degrees F, stirring once, until dry and toasted, 35 to 40 minutes. Let cool.
18. Butternut Squash–Oat Gratin Toss 1/4 cup Scottish oats with 1 tablespoon each grated parmesan, breadcrumbs and melted butter and 1/4 teaspoon each chopped thyme and kosher salt. Simmer 2 cups heavy cream with 3 cups thinly sliced butternut squash and 1/2 teaspoon each nutmeg, chopped thyme and kosher salt in a saucepan over medium-high heat until tender, 8 minutes. Transfer to a baking dish and bake at 450 degrees F until browned around the edges, 15 minutes. Sprinkle with the oat mixture and broil until golden.
19. Cheesy Oat-Corn Casserole Toss 2 cups rolled oats with 1 teaspoon each baking powder and salt. In a separate bowl, whisk 1 egg with one 15-ounce can cream-style corn, 1 cup milk and 2 tablespoons melted butter. Mix the wet ingredients into the dry ingredients, then fold in 1/2 cup each grated cheddar and pepper jack. Transfer to an oiled 8-inch square baking dish and top with 1/4 cup each grated cheddar and pepper jack. Bake at 350 degrees F until just set, about 35 minutes. Top with scallions.
20. Mushroom Ris-Oat-To Cook 12 ounces sliced mixed mushrooms in olive oil in a large nonstick skillet over medium-high heat until browned, 8 minutes remove. Add 1 cup steel-cut oats, 1 minced large shallot and 1 tablespoon each chopped thyme and olive oil to the skillet cook, tossing, until lightly toasted, 1 minute. Add 3 1/2 cups chicken broth, 3/4 teaspoon kosher salt and a pinch of pepper. Simmer, stirring often, until tender and saucy, 10 to 15 minutes. Stir in the mushrooms, 3 cups baby spinach, 1/2 cup grated parmesan and 2 tablespoons butter.
21. Oat-Crusted Chicken Tenders Mix 1 cup Scottish oats, 1/4 cup grated pecorino and 2 teaspoons each Italian seasoning and salt. Dredge 1 pound chicken tenders in oat flour, then in beaten egg and then in the oat mixture. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden, 2 to 3 minutes per side. Drain on paper towels. Season with salt.
22. Oat–Black Bean Burgers Sauté 1 diced small onion, 1 diced carrot and 2 cups sliced cremini mushrooms in 2 tablespoons olive oil in a large skillet over medium-high heat until browned, 6 minutes. Stir in 2 teaspoons chili powder and one 14-ounce can black beans (drained) season with salt and pepper. Pulse in a food processor with 1 cup quick-cooking oats until combined, then form into 4 patties. Refrigerate 1 hour. Dust both sides with flour and cook in vegetable oil in a large nonstick skillet over medium-high heat until browned, 3 to 4 minutes per side. Serve on buns with toppings.
23. Cheesy Oats Bring 2 cups each water and chicken broth to a simmer in a medium saucepan. Whisk in 1 cup Scottish oats and simmer, stirring, until tender, 8 to 10 minutes. Stir in 1 cup grated monterey jack, 1 ounce cream cheese, 2 tablespoons butter, 1 teaspoon kosher salt and a few grinds of pepper. Stir until melted. Top with parsley.
24. Fried Oat Cakes Make Cheesy Oats (No. 23). Spread in an 8-inch square baking dish and refrigerate until firm, at least 4 hours or overnight. Cut into 16 squares and dust with instant flour (such as Wondra). Pan-fry in a large nonstick skillet over medium-high heat with vegetable oil, turning once, until well browned, 4 to 5 minutes. Drain on paper towels. Season with salt.
25. Oat Fettuccine Process 1 cup each oat flour and whole-wheat flour in a food processor to combine. With the machine running, drizzle in 3 lightly beaten eggs. Process until the dough comes together when pinched. Turn out, gather into a ball and knead, dusting with flour if needed, until smooth, about 5 minutes. Wrap in plastic and let rest 1 hour. Roll out and cut the dough into fettuccine with a pasta machine. Cook in salted boiling water until al dente, 3 to 4 minutes. Drain and toss with butter and parmesan.
26. Oat Pilaf Cook 1 minced shallot in 2 tablespoons butter in a saucepan over high heat until tender, 2 minutes. Add 1 cup steel-cut oats (rinsed) and cook until toasted and dry, about 2 minutes. Add 1 1/2 cups chicken broth, 4 thyme sprigs and 1 bay leaf bring to a boil. Cover, reduce the heat to low and cook until the liquid is absorbed and the oats are tender, 18 minutes. Let sit, covered, 10 minutes, then fluff.
Spicy Oatmeal Bowls with Eggs (No.27)
Spicy Oatmeal Bowls with Eggs (No.27)
27. Spicy Oatmeal Bowls with Eggs Cook 1/2 cup steel-cut oats as the label directs. Stir in 1 chopped chipotle in adobo plus 1 teaspoon sauce from the can season with salt. Top with halved soft-boiled eggs, diced avocado, pico de gallo and cilantro.
28. Indian Spiced Lentils and Oats Toast 1 cup rolled oats in a dry skillet over medium-high heat, stirring, 5 minutes. Cook 1 teaspoon each cumin seeds, garam masala, grated ginger and grated garlic and 1/2 minced red jalapeño in 2 tablespoons butter in a large saucepan over medium-high heat until sizzling, 1 minute. Add 3 cups water, 1/2 cup dried red lentils and 1/2 teaspoon kosher salt. Cover and simmer until tender, 5 minutes. Uncover, stir in the toasted oats and simmer, 2 minutes. Let stand, covered, 5 minutes. Stir in 1/2 cup chopped cilantro and season with salt and pepper.
29. Oat Biscuits Whisk 1 1/2 cups flour, 1 cup quick-cooking oats, 2 tablespoons baking powder, 1 tablespoon sugar and 1 teaspoon salt. Work in 1 stick diced cold butter with your fingers, then stir in 1 cup buttermilk to make a shaggy dough. Press into a 4-by-12-inch rectangle on a floured surface, then fold in half and press into a rectangle again. Cut into twelve 2-inch squares, brush with buttermilk and sprinkle with more oats. Bake on a baking sheet at 425 degrees F until light golden brown, about 15 minutes.
30. Spiced Raisin Oat Pudding Combine 1 1/2 cups each sweetened coconut milk beverage and heavy cream, 1 cup rolled oats, 1/4 cup each raisins and sugar, 2 teaspoons vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon each cardamom and nutmeg and a pinch of salt in a saucepan. Bring to a boil, then reduce the heat to a simmer and cook until thickened and the oats are just tender, about 2 minutes let cool. Refrigerate at least 1 hour.
31. Toasted Oat Panna Cotta Toast 1 cup steel-cut oats in a dry skillet over medium-high heat, stirring, 5 minutes. Soak the oats in 2 cups heavy cream, 2 hours. Strain through a fine-mesh sieve, pressing discard the oats. Simmer 2 more cups heavy cream with 1/2 cup brown sugar and 1/2 teaspoon cardamom, stirring, 1 minute. Sprinkle one 1/4-ounce packet unflavored gelatin over 1/4 cup cold water let sit 1 minute, then stir into the cardamom cream. Stir in the oat cream. Divide among 8 ramekins coated with cooking spray. Refrigerate until set, 3 hours.
32. Chocolate Tart with Oat Crust Pulse 1 cup each flour and quick-cooking oats, 1/3 cup sugar and 1 teaspoon salt in a food processor until finely ground. Add 1 1/2 sticks diced cold butter and 1 egg yolk process until clumpy. Press into a 9-inch round tart pan refrigerate until firm, 1 hour. Bake at 350 degrees F until golden, 45 minutes. Let cool. Pour 1 cup hot heavy cream over 8 ounces chopped semisweet chocolate and whisk until smooth. Pour into the crust. Refrigerate until set, 2 hours.
Oat-Stuffed Baked Pears (No. 33)
Oat-Stuffed Baked Pears (No. 33)
33. Oat-Stuffed Baked Pears Mix 1/2 cup rolled oats, 1/4 cup each brown sugar, chopped dried cherries and chopped pecans, 3 tablespoons softened butter and 1/2 teaspoon cinnamon. Halve 4 ripe pears through the stem and scoop out the seeds, then mound the oat mixture in the centers. Bake in a baking dish at 375 degrees F until the pears are tender and the oats are browned, about 25 minutes.
34. Oatmeal-Raisin Cookies Whisk 1 cup each rolled oats and flour, 1 teaspoon cinnamon and 1/2 teaspoon each baking soda and salt. In a separate bowl, beat 1 stick softened butter and 3/4 cup light brown sugar with a mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla. Reduce the mixer speed to low and beat in the flour mixture and 3/4 cup raisins until combined. Drop large scoops of dough about 2 inches apart onto parchment-lined baking sheets. Bake at 350 degrees F until lightly browned, 17 to 19 minutes.
35. Oatmeal-Raisin Bars Make the dough for Oatmeal-Raisin Cookies (No. 34), adding 1/2 cup each chocolate chips, sweetened shredded coconut and chopped pecans with the raisins. Press the dough into a foil-lined 9-inch square baking dish and bake at 350 degrees F until lightly browned, 30 to 35 minutes. Let cool. Cut into bars.
36. Coconut-Cashew Granola Bars Toast 3 cups rolled oats in a large dry skillet over medium-high heat, stirring, 5 minutes. Bring 1/2 cup each honey and light brown sugar, 1/3 cup unrefined coconut oil and 1 1/2 teaspoons kosher salt to a boil in a large saucepan, stirring to dissolve the sugar. Stir in the toasted oats, 1 cup chopped salted cashews and 3/4 cup each sweetened shredded coconut and dried blueberries. Press the mixture into an oiled foil-lined 9-by-13-inch baking dish and bake at 350 degrees F until lightly browned, 20 minutes. Let cool. Cut into bars.
37. Brown Butter Granola Heat 1 stick butter in a small skillet over medium heat until browned, 5 to 8 minutes transfer to a large bowl and whisk in 1/3 cup each maple syrup and brown sugar and 1 teaspoon vanilla. Stir in 2 cups each rolled oats and crisp rice cereal and 1 cup chopped pecans spread on an oiled rimmed baking sheet and bake at 325 degrees F until dry and toasted, 35 to 40 minutes. Let cool, then break into clusters.
38. Granola Crispy Treats Make Brown Butter Granola (No. 37). Melt 4 tablespoons butter, 4 cups mini marshmallows, 1 teaspoon vanilla and a pinch of salt in a pot over medium-high heat, stirring, until smooth. Stir in the granola. Transfer to an oiled foil-lined 9-inch square baking dish press into an even layer. Let cool. Cut into bars.
39. No-Bake Oat Cookies Toast 1 cup quick-cooking oats in a dry skillet over medium-high heat, stirring, 5 minutes. Microwave 3/4 cup cookie butter and 2 tablespoons butter in a microwave-safe bowl in 30-second intervals, stirring, until smooth let cool slightly. Stir in the toasted oats, 1/2 cup sweetened shredded coconut and 1/4 cup mini chocolate chips. Roll heaping tablespoonfuls into balls and arrange on baking sheets gently flatten. Refrigerate until firm, 1 to 2 hours.
40. Gluten-Free Oatmeal Cookies Pulse 3/4 cup Scottish oats, 1/4 cup each almond flour, coconut flour and tapioca starch and 1/2 teaspoon each baking soda and salt in a food processor until finely ground. Whisk 10 tablespoons melted butter, 1 egg, 3 tablespoons softened cream cheese, 1/2 cup dark brown sugar, 1/4 cup granulated sugar and 2 teaspoons vanilla in a large bowl. Stir in the oat mixture and 1 cup chocolate chips. Refrigerate at least 6 hours. Drop tablespoonfuls of dough onto parchment-lined baking sheets. Bake at 375 degrees until browned around the edges, 14 to 16 minutes.
41. Chocolate-Cherry Oat Bars Toast 1 1/4 cups quick-cooking oats in a dry skillet over medium-high heat, stirring, 5 minutes. Soak 1 cup pitted dates in hot water for 10 minutes drain and pulse in a food processor with 1/4 cup each honey and almond butter and 1/2 teaspoon salt. Transfer to a bowl and stir in the toasted oats, 1/2 cup each chopped salted roasted almonds and dried cherries and 1/4 cup mini chocolate chips. Press the dough into an oiled foil-lined 8-inch square pan and sprinkle with mini chocolate chips. Refrigerate until firm, 1 hour. Cut into bars.
42. Apple-Fig Crumble Mix 3/4 cup rolled oats, 1/2 cup each light brown sugar and flour and 1/2 teaspoon each cinnamon and salt cut in 6 tablespoons cold butter until crumbly. In a separate bowl, toss 3 pounds chopped peeled apples with 1/2 cup each sugar and chopped dried Mission figs, 3 tablespoons flour, 2 tablespoons finely chopped crystallized ginger, the juice of 1 lemon, 1 teaspoon vanilla and 1/2 teaspoon salt. Transfer to a 9-by-13-inch baking dish and top with the oat mixture. Bake at 375 degrees F until browned, 30 to 40 minutes.
43. Oat Power Balls Beat 1 cup each rolled oats and crunchy peanut butter with 1/2 cup sweetened shredded coconut and 1/3 cup each ground flaxseed, chopped dried cranberries and honey. Roll into 1-inch balls, then roll in ground flaxseed. Freeze until firm.
44. Coffee-Oat Biscotti Whisk 1 cup flour, 1/2 cup each rolled oats and sugar, 1/4 cup oat bran and 1/2 teaspoon each baking powder and salt in a large bowl. In a separate bowl, whisk 1/4 cup each melted butter and water, 1 tablespoon instant espresso powder and 1/2 teaspoon coffee extract. Mix the wet ingredients into the dry ingredients. Shape into a 3-by-8-inch log on a parchment-lined baking sheet. Bake at 350 degrees F until firm, 30 to 35 minutes. Let cool 10 minutes, then slice 1/2 inch thick. Arrange cut-sides up and bake, turning once, until dry, 20 to 25 minutes.
45. Toasted Oat Tea Toast 1/4 cup steel-cut oats with 1 cinnamon stick in a dry skillet over medium heat, 8 minutes. Steep in 2 cups boiling water, covered, 3 minutes. Strain through a fine-mesh sieve. Sweeten with honey.
46. Oat Milk Soak 1 cup rolled oats in water for 1 hour, then drain and rinse. Transfer the oats to a blender and add 3 cups water and a pinch of salt. Blend until finely ground. Strain through a fine-mesh sieve, then line the sieve with cheesecloth and strain again. Refrigerate until ready to use. Stir before using.
47. Chocolate Oat Milk Make Oat Milk (No. 46), blending in 2 tablespoons sugar and 1 tablespoon Dutch-process cocoa powder.
48. Oat Milk Steamer Heat 1 cup oat milk (see No. 46) with 1 tablespoon honey and 1/8 teaspoon vanilla in a saucepan over medium-low heat, whisking. Top with nutmeg.
49. Oat-Almond Shaker Shake 2/3 cup oat milk (see No. 46) with 1/3 cup sweetened almond milk, 1/2 teaspoon agave and 1/4 teaspoon each cinnamon and vanilla in a cocktail shaker. Strain into an ice-filled glass.
50. Tropical Oat Smoothie Combine 3/4 cup oat milk (see No. 46) with 2 tablespoons each quick-cooking oats and unsweetened shredded coconut in a blender and let sit 5 minutes. Add one 3.5-ounce packet frozen pureed dragon fruit, 1/2 cup frozen pineapple chunks and 1 banana blend until smooth.
Mix the oats and whole wheat flour in a bowl.
Add the boiling water and stir.
Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
Add the yeast to the oat mixture and mix well.
Start adding the all-purpose flour 1/2 cup at a time until a firm dough forms.
Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
Shape the bread into a sandwich loaf and place it in the pan.
Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
Meanwhile, heat your oven to 450 F for 1/2 hour if using a baking stone, heat for 1 hour.
Slash the top of the loaf with a sharp razor blade.
Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
Let the bread cool for about 1 hour or so before serving.
Oatmeal Sandwich Bread
Oats make bread that is characteristically tender, moist, and just slightly sweet. Traditionally flavored with molasses, this loaf of oatmeal bread is lightly sweetened with brown sugar and honey, making it more versatile than the classic version. It's ideal for sandwich fillings as disparate as peanut butter and Marshmallow Fluff or bologna and American cheese.
- 1 cup (227g) water, lukewarm
- 1/3 cup (74g) milk, lukewarm
- 4 tablespoons (57g) butter, softened
- 2 tablespoons (28g) brown sugar, packed*
- 2 tablespoons (43g) honey*
- 1 cup (89g) rolled oats, old-fashioned or quick-cooking
- 1/2 cup (45g) oat flour or finely ground rolled oats
- 2 1/2 teaspoons instant yeast or active dry yeast
- 1 tablespoon (10g) whole grain bread improver, optional, for best rise
- 1 1/2 teaspoons (9g) salt
- 2 1/2 cups (298g) King Arthur Unbleached Bread Flour
*Substitute 3 tablespoons (64g) molasses for the brown sugar and honey for a darker, slightly stronger tasting loaf.
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth. Want to make this dough with the help of your bread machine? See "tips," below.
Place the dough in a lightly greased bowl, and allow it to rest for 1 hour it'll become quite puffy, though it may not double in bulk.
Gently deflate the dough, and transfer it to a lightly oiled work surface. Shape it into an 8" log.
Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1" to 2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Remove the bread from the oven, and turn it out of the pan onto a rack to cool.
Store the bread well-wrapped, at room temperature, for several days freeze for longer storage.
Tips from our Bakers
To make dinner or sandwich rolls: Replace the ground oats with an additional 1/2 cup (60g) bread flour. Divide the dough into 16 pieces (about 56g each) for dinner rolls, or nine pieces (about 100g each) for larger sandwich rolls. Roll each piece into a smooth ball. Place the dinner rolls in a lightly greased 9" square pan, or arrange the sandwich rolls on a parchment-lined baking sheet. Cover and let rise for 35 to 40 minutes, until noticeably puffy. While the rolls are rising, preheat the oven to 350°F. Brush the risen rolls with egg wash (1 large egg beaten with 1 tablespoon cold water) and sprinkle with oats. Bake for 21 to 24 minutes, until golden brown. Remove the rolls from the oven, and cool on a rack.
Want to make this loaf with the help of your bread machine? Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water the finished dough should be soft and supple. Shape the loaf and bake it in your regular oven, as directed above.
In a large bowl, mix the warm water and yeast together until the yeast is dissolved. Add the milk, sugar, salt, and shortening. Stir. Add the oats and mix well. Add in enough bread flour to make a dough that follows the spoon around the bowl.
Turn the dough out onto a lightly floured surface and knead for 10 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch.
Place the dough in a medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour.
Punch down the dough. Turn the dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread.
Shape into loaf and place in a greased 8x5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size.
Preheat oven to 375 F. Brush egg white on the loaf.
Bake bread in preheated oven for 40 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on a rack.
Oat Porridge Bread
Recipe adapted from Max Blachman-Gentile, Roberta's, Brooklyn, NY
Yield: 1 large loaf of bread
Prep Time: 30 minutes, plus resting and chilling time
Cook Time: 45 minutes, plus cooling time
Total Time: 1 hour and 5 minutes, plus resting, chilling and cooling time (2 to 3 days total)
For the Poolish:
Small pinch (1/16 teaspoon) active dry yeast
100 grams (⅔ cup, plus 1 tablespoon and 1 teaspoon) bread flour
For the Bread:
300 grams (1¼ cups, plus 1 tablespoon) 75° water
340 grams (scant 2½ cups) bread flour
60 grams (⅓ cup, plus 2 tablespoons) whole wheat flour
200 grams (2½ cups) oatmeal porridge
10 grams (2 teaspoons) sea salt
For the Oatmeal Porridge:
280 grams (1¼ cups) water, plus more as needed
1. Make the poolish: In a large bowl, stir together the water, yeast and bread flour until completely combined. Cover and let ferment until liquidy and bubbles have formed on the surface, 12 hours.
2. Make the dough: Two hours before the poolish is ready, in a large bowl, combine the water, bread flour and whole wheat flour, and mix until a shaggy dough forms. Cover with plastic wrap and let sit, allowing the flours to hydrate, 1½ to 2 hours.
3. Meanwhile, make the oatmeal porridge: In a medium saucepan, combine the oats and water, and bring to a simmer over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the oats are completely cooked and very soft, adding 1 to 2 tablespoons of water as needed until a thick porridge forms, 7 minutes. Remove from the heat and transfer to a medium bowl season with salt and set aside to let cool completely.
4. After the 12-hour resting period, the poolish should be bubbly and ready to be mixed into the dough. Add 120 grams (about 3/4 cup) of poolish to the dough, mixing with your hands until fully incorporated.
5. Knead the dough: Lift the dough with both hands, stretching it a few inches above the bowl, and slap it back down in the bowl, and fold the dough on itself to create a bundle. Repeat this process until gluten development begins to form, 3 minutes, then add the salt and knead until long rope-like strands of dough are stretching over the surface, 4 to 6 minutes more.
6. Add the oatmeal porridge to the dough and mix until just dispersed throughout (don't overmix or the oats will cut the gluten development). Place the dough in a large clear container (such as a 6-quart Cambro), cover and let sit 1 hour to ferment, until bubbles begin to form on the bottom and sides of the container.
7. Do 2 stretch and folds: Using both hands, grab one end of the dough inside the container, stretch it into the air and fold it about halfway over itself. Do this on all four sides and let rest 1 hour. Do a second stretch and fold and let rest until bubbles form on the sides of the dough in the container, 1 to 2 hours more.
8. Do the first dough shaping: Once the dough is ready, gently overturn the container and let the dough fall onto a lightly floured kitchen surface. Lightly flour a metal bench scraper and, with the scraper in your dominant hand and with the help of your free hand to guide, barely pick up the far end of the dough, dragging it away and back toward you while simultaneously rotating the dough counterclockwise, until a tight ball forms, 3 to 6 times. (Be careful not to pop the gas bubbles.) Let the dough rest on the kitchen surface 30 to 40 minutes.
9. Do the second dough shaping: Lightly flour the kitchen surface next to the dough and gently flip the dough onto it. Flour the dough and stretch into a rectangle, with the long end in front of you, and fold the right side toward the center over a third of the dough, and the left side over that, as in forming a letter. Stretch the top down toward the bottom, making a square. From the top two corners down, grab the opposite ends and bring them together, as if sewing up the dough. Repeat all the way to the bottom of the dough, making 5 sews. When all sewn up, pull the top of the dough halfway down over itself and do 2 to 3 mores sews. Flip the top half of the dough down over the bottom half, with the smooth side on the top and the seam at the bottom.
10. Line a large colander, wooden bowl or proofing basket with a clean kitchen towel and generously dust with rice flour. With the help of the bench scraper, gently lift and flip the dough into the floured basket, seam-side up. Let sit and proof at room temperature for 30 minutes, then refrigerate 12 to 16 hours. (This can vary depending on your schedule and when it is most convenient to bake.)
11. Bake the bread: Place an empty large Dutch oven in the oven and preheat it to 500°. Let sit in the preheated oven until the Dutch oven is very hot, 30 minutes.
12. When the Dutch oven is ready, use oven mitts to carefully remove it and place it onto a heatproof surface. Flip the dough from the basket into the Dutch oven, so the seam side is down. Using a sharp knife, score two 3-inch-long and ¼-inch-deep parallel incisions on the top of the dough. Place the lid on the Dutch oven and return it to the preheated oven. Immediately lower the temperature to 475° and bake for 15 minutes. Remove the Dutch oven lid and continue to bake until the crust is a rich, deep brown color, rotating halfway through baking, 30 to 35 minutes. Remove from the oven, and transfer the bread to a resting rack and let cool before slicing, 1 hour.
Meatloaf with Oatmeal
Meatloaf with Oatmeal is an easy ground beef dinner recipe.
This easy meatloaf recipe is made with quick oats and Lipton onion soup mix.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
This 2 pound meatloaf serves 6 people and takes just over and hour from start to finish.
To make this meatloaf, I started by dumping some Ketchup, Worcestershire sauce, brown sugar and onion powder into a small mixing bowl.
I stirred all of the ingredients together until they were fully combined and set the bowl aside.
Then I placed 2 pounds of lean ground beef into a large mixing bowl.
I added some quick oats, eggs and Lipton onion soup mix to the bowl.
I also added 1/3 cup of the Ketchup and brown sugar sauce to the bowl.
Then I used my hands to mix all of the ingredients together really well.
I lined a loaf pan with aluminum foil and then sprayed it with cooking spray.
Then I scooped the meat mixture into the pan and pressed it out evenly.
I poured the rest of the Ketchup and brown sugar sauce mixture over the meat and spread it out evenly.
Then I placed the pan in the oven and cooked the meatloaf for an hour.
I used a meat thermometer to make sure the center of the loaf had reached an internal temperature of at least 160F.
I allowed the meatloaf to rest for a few minutes before slicing and serving it.
This Meatloaf with Oatmeal is a simple and flavourful dinner recipe your whole family will love.
I like to serve this meatloaf with bacon cream cheese mashed potatoes.
If you are looking for a simple ground beef dinner idea, then you need to try this Meatloaf with Oatmeal!
You could also try this recipe with ground turkey and ground chicken for a lighter version.
More Meatloaf Recipes You’ll Love…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make Meatloaf with Oatmeal:
Baking with oats: Oats properties
- The big gluten question
According to Coeliac UK, oats contain avenin, which is a protein similar to gluten. However, research has shown that most people with coeliac disease can safely eat avenin. Please note though that oats are often processed in the same places as wheat. Looking for oats which are not contaminated with wheat is therefore recommended for coeliacs.
- Nutritional value
Comparing oats to wheat on nutritional terms, oats have a higher fat content (11% in oats versus 4% in whole-wheat). The amount of dietary fibre is pretty much the same but oats are also higher in calcium and iron.
- The crumb effect
Due to natural high oil content, adding oats to dough softens the crumb and adds chewiness and moistness to the crumb.
- Crust aesthetics
Oat flakes are also a good choice for bread toppings as they lend additional crunch, texture and a beautiful pattern to crusts.
- Oat breads
When baking a leavened loaf with oatmeal, it’s best to combine it with strong wheat flour in order to produce a light loaf. That said, you can produce a delicious and unique loaf of oat bread using 100% oats, please see the recipe below.