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Honey-Oat Casserole Bread

Total Time

Prep: 20 min. + rising Bake: 35 min. + cooling

Makes

1 loaf (12 wedges)

The appetizing aroma of Honey-Oat Casserole Bread often fills Beverly Sterling’s Gasport, New York kitchen. The round yeast loaf is tender and moist with a wonderful flavor.

Ingredients

  • 1 cup boiling water
  • 1 cup quick-cooking oats
  • 1/4 cup butter, softened
  • 1/4 cup honey
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 large eggs, room temperature
  • 3-1/2 cups all-purpose flour

Directions

  1. In a large bowl, pour boiling water over cereal. Add butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
  2. In a large bowl, dissolve yeast in warm water. Add eggs, oat mixture and 2 cups flour. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes.
  3. Punch dough down. Transfer to a greased 1-1/2-qt. round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Preheat oven to 375°. Bake 35-40 minutes or until golden brown. Cool 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges.

Nutrition Facts

2 slice: 455 calories, 11g fat (5g saturated fat), 91mg cholesterol, 494mg sodium, 77g carbohydrate (12g sugars, 4g fiber), 12g protein.

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