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Oatmeal Bread


Be prepared to only want to eat bread with real butter for dinner.

One of the first loaves of bread I ever made with this recipe for Oatmeal Bread.

Photo © 2006 Carroll Pellegrinelli, licensed to About.com, Inc.
Oatmeal Bread is outstanding when it's either served warm from the oven or toasted with peanut butter on it.

Prep Time: 25 minutes

Cook Time: 50 minutes


  • 6-1/2 to 7 cups bread flour, divided
  • 1/2 cup sugar
  • 2 tablespoons salt
  • 2 packages rapid rise yeast
  • 3-1/2 cup milk
  • 2/3 cup butter-flavored vegetable shortening
  • 3 cups old-fashioned oatmeal
  • melted butter-flavored shortening
  • sesame seeds (optional)
  • melted butter


Flour bread board and set aside. Grease two 9-inch by 5-inch or three 8-1/2 by 4-1/2 loaf pans and set aside. In large bowl, with wire whisk, mix 2-1/2 cups bread flour, sugar, salt and yeast. In a saucepan, heat milk and shortening until 120 to 130 degrees F. or until steaming and small bubbles form around the edge of pan.

Gradually, add milk mixture to flour mixture. With an electric mixer, beat on medium for 2 minutes. Add 1/2 C. flour more and mix again for 2 minutes on high. Scrape bowl and add oatmeal. Mix until combined. Gradually add enough flour to form a soft dough.

On bread board, knead dough until smooth and elastic, about 8 to 10 minutes. Do not over knead. Let dough rest, covered with a lightly greased plastic wrap, for 10 minutes.

Divide dough in half (or in thirds). Shape dough into a loaf. Put in pan and cut diagonal slashed, about 1/4-inch deep. Brush with melted shortening. Sprinkle with sesame seeds. Cover with lightly greased plastic wrap. Let rise for 1 hour in warm, draft-free place.

Bake at 375 degrees F. for about 50 minutes or until golden brown. Remove from pans; brush with melted butter, if unseeded.

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