Oatmeal Casserole Bread
No kneading required. Great for breakfast or serve rustic wedges with a salad.
Yield: 1 loaf
- 2¼ tsp Red Star Active Dry Yeast
- 2¾ cups Bread Flour
- ½ cup Oatmeal, quick or regular
- 1½ tsp Salt
- 1 cup Water
- 3 TBSP Vegetable Oil
- 3 TBSP Molasses, light
- 1 Egg, room temperature
- Recipe featured at Yesterfood.
- Combine yeast, 1½ cups flour, oatmeal and salt. Heat water, oil and molasses to 120°-130°F. Add liquids to flour mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, gradually stir in remaining flour to make a stiff batter. Scrape batter from side of bowl. Cover; let rise in warm place until doubled, about 30 to 40 minutes.
- Stir down batter. Pour into 1½ - or 2 - quart casserole. Let rise in warm place about 30 minutes. (Optional: For topping, mix egg white with 1 tsp water, then lightly brush the mixture on top of the loaf and sprinkle with uncooked oatmeal.) Bake in preheated 375°F oven 40 to 50 minutes or until well browned on sides and top. Remove from casserole. If desired, brush with butter; cool on rack.
- *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.