Rusty--Oatmeal Bread Recipe

Thank you, ci_lantro,
You've made my day!
I don't think anyone has ever commented
On a recipe I submitted here before!

And I'm glad you like the bread.
It's been a favorite in my family since I found
The recipe a number of years ago.
It was also a really good seller
When I was baking for the public.
One on my most requested products, in fact.

Rusty

I searched for the recipe and could not find. Would you mind re-posting the recipe. We love oatmeal bread.

Well, Rusty, two loaves of it disappeared in less than 24 hours and there were only 3 of us eating on it! Both DH & DSII gave it enthusiastic 2 thumbs up reviews. I did tear up a tiny bit to give to the parrots; they liked it, too!

Oh, and it makes me happy to know that I've made your day. Good bread!!

Walnutcreek, the recipe is on the 'old Hobart/ new Kitchen Aid?' thread. I'm cutting & pasting below.

(I subbed butter for the shortening and used a scant 1/2 cup sugar plus a dollop of molasses instead of the brown sugar. The bread is rather sweet which was OK with us since we were eating it for dessert! You may or may not want to cut back on the sugaar. I made the 2 loaf recipe using the bread machine to mix & knead. Didn't think my bread machine would handle the 3 loaf version.)

Rusty's Oatmeal Bread

It comes from a very old Pillsbury cook book.

The first amounts are as the recipe was published,
The amounts in parenthesis after
Are the amounts I use for 3 loaves.
(9 1/2 X 5 loaf pans)

Oatmeal Bread

Ing:

2 tsp salt (3 tsp)
2 C boiling water (3 C)
1 C rolled oats (1 1/2 C)*
1 Tbsp shortening (1 1/2 Tbsp)
1 Cake compressed yeast (1 1/2 cakes)**
1 tsp sugar (1 1/2 tsp)
1/4 C lukewarm water (3/8 C)
1/2 C brown sugar (3/4 C)
*1/2 C lukewarm water (3/4 C)
5 C flour (7 1/2 C)

Directions:

Add salt to boiling water.
Stir in shortening and rolled oats.
Let stand until lukewarm (about an hour).
Crumble yeast in large bowl.
Add white sugar and 1st amount lukewarm water.
Let stand to 'proof' yeast.
Dissolve brown sugar in 2nd amount lukewarm water.
Add to yeast mixture.
Stir in 1/2 of the flour.
Beat until smooth.
Add remaining flour and oats.
Continue to beat until smooth.***
Let rise in warm place until double in bulk.
"Punch" down and knead by hand until smooth and elastic.
Divide into 2 (or 3) loaves,
Place in prepared pans.

Bake at 425 for about 15 min.
Reduce oven to 375
And bake about 25 to 30 minutes.
Until done.

*I use only the old fashioned oats.
** yeast cakes are nowhere to be found around here,
So I use active dry yeast.
As per directions on the jar.
2 1/4 tsp (3 3/8) tsp
Or 1 packet (1 1/2 packets)
*** I don't hand knead at all before the 1st rise,
My K A does it all.

I've found the amount of yeast for the 3 loaves
doesn't have to be absolutely exact.
The bread will be good, no matter.

This is a soft, almost moist bread.
Makes wonderful sandwiches, toast and french toast.
I have also rolled the dough out
after the first rise and dividing it,
to about a half inch thickness,
The width slightly shorter than the length of my pans,
And lightly buttered it.
Sprinkled with cinnamon & sugar
and rolled up,
Then placed in the pans.
Raisins and/or nuts can be added here, too.

*Indicates an ingredient that was omitted in the original post.

This post was edited by ci_lantro on Sun, Jan 13, 13 at 8:52

Rusty, I do also plan on making your recipe soon. Right now our kitchen is closed for new flooring and guartz countertop until the beginning of March.

I like the sub of butter for the shortening.

Thanks again Rusty!

Thanks for reposting for me, Ci_lantro.

I like the idea of replacing the margarine
With butter, too.

Next week is supposed to be pretty cold,
The idea of Wild Rice soup and Oatmeal bread
Sounds pretty appetizing.

Rusty

Thank you Ci and Rusty for posting this recipe. I have printed it out and am planning on making it next week.

I just realized
(rather had it sort of pointed out to me)
That I omitted an ingredient
when I posted this recipe in the other thread.

There should be another 1/2 (3/4)C
lukewarm water listed
between the brown sugar and the flour.

I did, just now,
edit the thread I posted it on.
Hope that error didn't mess things up too bad
For anyone.

Rusty

Rusty, I wondered about that because the recipe said to dissolve the brown sugar in the second amount of water. Like I said, I just dumped everything into the bread machine AFTER letting the boiling water & oatmeal soak in the bread machine pan. My thinking was that I'd just add some water...it's common to adjust flour & liquids as the bread machine is mixing or kneading...if it was needed. Now, I can't remember if I added some more water or not! But I probably did add more water. Just so used to fine tuning as the machine is working that it's not anything I even think about doing anymore.

Just "shows to go ya"
That even repeatedly previewing
what you've typed
Doesn't mean there won't be mistakes!

I absolutely HATE to type recipes
For that reason!

Thanks for editing your re-post, Ci_lantro!

Rusty

Resurrecting this old thread because I was sorting through my print-out recipes a couple of days ago, filing the one's that I had tried and sorting the untried ones. For some reason, I had failed to annotate Rusty's recipe so, thinking it was untried, I made it again.

Those loaves are gone so I made it again today.

I mixed the two loaf version in the bread machine and removed to rise, shape loaves, rise & bake again...

Using quick-cooking oats (cuz' that's what I had & they need to be used up)--1 c. oats in 2 cups boiling water--I didn't need to add any addt'l. water at all. Dry yeast into the breadmaker...total amount of water for the recipe was 2 cups. Of course, weather conditions, your flour, etc. & YMMV. If you're using whole, old-fashioned oats, you may need the additional hydration.

Ci_lantro, so glad y'all enjoy the oatmeal bread!
Everyone here loves it,
And I think it has the added benefit
of being a little more nutritious than flour, yeast & water.
( I never have understood what anyone sees in plain white bread)
And thanks for the info about using quick cooking oats, too.
I never have that around,
(But I'm 'odd' that way.)
:>)
Most people do use the quick cooking, I think.

Rusty

Now you've got me wondering.....I often make extra steel cut oats and jus warm them in the microwave for quick breakfast. I'm thinking that I could use the equivalent amount of already cooked steel cut oats and add some butter,then go from there.

Yes, I think I'm going to have to try this recipe the next time I make oats for breakfast.

Thanks, Rusty, for the recipe, and thanks Cilantro, for bringing it back up.

Annie

Now you've got me thinking, Annie!
I've never tried steel cut oats,
But it it's anything like I think it is,
I'd bet it would make really REALLY good bread!
I may have to get some and try it,
Now that we are finally having some cooler weather,
And the "Baking Bug" is starting to bite.

I'd love to know how yours comes out,
and how y'all like it, if you try it.

Rusty