Introduction: Grandma's Oatmeal Bread
With all of the recipes available online I sort of miss thumbing through a proper recipe box with food stained handwritten recipes. There's something about holding that piece of paper and knowing the recipe must have been good enough to take the time to write down and share.
I was recently given a recipe box that belonged to my husband's grandmother. Hidden away in the metal, orange and yellow floral box are recipes galore and I smiled ear to ear looking at each one. My husband vividly remembers eating many of the dishes and commented on them as I read the titles aloud. It was very fun!
Along the way, I found Grandma's oatmeal bread recipe and I had to try it. I modified it from the original sightly. I substituted butter for shortening and cut the recipe in half in order to make one loaf instead of two.
This bread is very easy to make and yields a very soft center with a nice crust on the outside. It's delicious!
Step 1: Bread Recipe
Grandma's Oatmeal Bread
1 - .25oz pkg active dry yeast
1 1/4 cup water, divided
3 tablespoons butter
1 tablespoon molasses
1 cup quick oats
1 egg, beaten
3 1/2 cups flour, divided
In a small microwave safe container heat 1/4 cup water to 105-115 degrees F. Add yeast and let stand 5-10 minutes until foamy.
While yeast is activating heat remaining 1 cup of water in a large microwave safe container until boiling. About 2 minutes. Add butter. Stir until melted. Add molasses, oats and 1 cup of flour. Mix well. Let mixture cool to luke warm. Add beaten egg and yeast mixture.
Pour entire mixture into the bowl of a stand mixer fitted with dough hook attachment.
Add remaining flour in 1/2 cup increments until the dough starts to pull away from the sides and isn't sticky. Add more or less flour as needed. Remove dough from mixer and knead by hand about 5 minutes.
Step 2: Proof and Prepare Bread
Pour 1 teaspoon of olive oil into the bottom of a large bowl and place dough in the bowl. Roll dough to cover entirely with oil.
Place in a proofer set at 86 degrees F until doubled in size. If you don't have a proofer, place a damp towel over the dough and let stand in a warm location until doubled in size.
While dough is proofing, generously coat a loaf pan with butter and sprinkle with quick oats. Set aside.
Once dough has doubled in size turn it out onto a clean work surface trying not to disturb it too much. Gently fold the dough in thirds into a loaf shape.
Place in prepared pan. Proof again until dough had risen to the top or over the top of the loaf pan.
*Optional - Spritz the top of the dough lightly with olive oil and sprinkle with 2 tablespoons oats. I found that all of the oats fell off so I don't think this step was necessary. I think they would need to be held on with egg wash but it did make the loaf pretty when it first came out of the oven!
Step 3: Bake Bread
Bake bread in a 375 degree F preheated oven for 40 minutes.
Remove from oven and cool for 5 minutes on a cooling rack before turning bread out of pan. Let cool entirely before slicing. I know that is a really hard thing to do because all you want to do is eat it, but the bread will be more moist if you patiently wait!!
Slice and enjoy!