Description
This Soft Oatmeal Bread is everything you want in a homemade loaf: warm, tender, slightly sweet, and perfect for everything from buttered breakfast toast to hearty lunch sandwiches. The secret? A splash of evaporated milk for richness and a generous scoop of oats for hearty charm. Whether you’re reliving grandma’s kitchen vibes or diving into your first bread-baking adventure, this recipe brings comfort with every rise, knead, and slice.
Ingredients
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1 can (12 oz) evaporated milk
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½ cup water
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2 tbsp shortening (or butter/coconut oil)
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2 cups + 2 tsp old-fashioned oats (divided)
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⅓ cup packed brown sugar
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1½ tsp salt
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1 packet (¼ oz) active dry yeast
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1 cup warm water (110°–115°F)
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5 to 5½ cups all-purpose flour
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1 large egg, beaten (for egg wash)
Instructions
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Warm Base: Heat evaporated milk, ½ cup water, and shortening until warm (not hot). Stir in 2 cups oats, brown sugar, and salt. Let cool to lukewarm.
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Activate Yeast: Dissolve yeast in 1 cup warm water. Let sit until foamy (5–10 mins).
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Mix Dough: In a large bowl, combine oat mixture, yeast, and 5 cups flour. Mix until shaggy. Add more flour as needed for a slightly sticky dough.
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Knead: Turn onto floured surface. Knead 8–10 minutes until smooth and elastic.
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First Rise: Place in greased bowl. Cover and let rise in warm spot until doubled (1 hr).
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Shape & Rise Again: Punch down. Divide in half, shape into loaves, and place in greased 9×5 pans. Cover and rise 30–40 mins.
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Bake: Preheat oven to 375°F. Brush loaves with beaten egg, sprinkle with 2 tsp oats. Bake 30–35 mins until golden and hollow-sounding.
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Cool: Remove from pans immediately and cool on wire racks.
Notes
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Swap 2 cups flour for whole wheat
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Add raisins + cinnamon for a breakfast loaf
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Use maple syrup instead of sugar for cozy depth
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Top with seeds for a bakery finish
Nutrition
- Calories: 180/slice
- Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g