Batterway Oatmeal Bread
A fluffy and tender no knead bread that both bread-baking beginners and aficionados will adore. Molasses and oats add rich, complex flavor. ~Erin C
Yield: 1 loaf
- 2+3/4 cups Bread Flour
- ½ cup Quick rolled Oats
- 2 tsp Salt
- 3 TBSP Shortening, soft
- 1 cup Water
- 2+1/4 tsp Active Dry Yeast
- 1 Egg, room temperature
- 3 TBSP Light Molasses
- This recipe is featured at Well Plated by Erin.
- Have water at 110°-115°F and all other ingredients at room temperature.
- Measure the first 4 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg, molasses, and ½ the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...30 to 40 minutes. Meanwhile grease one 5x9 OR 4-1/2 x 8-1/2 -inch loaf pan.
- Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pan. Tap pan on table to settle the batter. Let rise only until edges of batter come to within 1-inch of tops of large pan or reach top of smaller pan...about 30 minutes. Bake 40 to 50 minutes or until well browned on sides and top, in preheated 375°F oven. Remove from pans and cool on racks. Brush with butter.
- *You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.