06 November 2011

Oatmeal Bread

This recipe has been a favorite of mine for years. It's my mom's recipe and I've literally been making it since probably middle or high school. Long time, folks! In my book a recipe works when the actual prep is super simple and the end result is tasty and you find yourself going back to it time and time again.

This bread is delish for a weekend brunch or with soup for a quick dinner. Try it and see how you like it.

Oatmeal Bread

3 cups flour (I've used plain white flour or a combination of white and whole wheat)
5 tsp. baking powder
1 Tbsp. salt
1 1/2 cups quick oats, uncooked (If you use old fashioned oats, give them a spin in the food processor to break them down a bit.)
1 1/4 cups milk (regular or soy)
1/4 cup honey
1/4 cup vegetable oil
1 lg egg

Heat the oven to 350. Grease and flour a 9"x5"x3" bread pan.

Combine the dry ingredients in a large bowl. You can use a sifter to mix everything together or just use a whisk to stir all the dry ingredients together.

Combine the milk, honey, oil and egg in a smaller bowl. Whisk to combine. Then stir the dry into the dry ingredients. Mix together well until all the dry bits are incorporated and you've got something that resembles bread dough. Spread dough into the pan. Bake 55-60 minutes until golden brown. Remove from pan and cool on a wire rack before serving.

Dry ingredients, minus the oats. I used half all purpose flour and half whole wheat flour.

Wet ingredients.

Wet and dry ingredients mixed together = dough.

Fresh out of the oven! Chilling on a wire rack.

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