With a Grateful Prayer and a Thankful Heart: Honey-Oat Casserole Bread

Tuesday, February 21, 2017

Honey-Oat Casserole Bread

 I shared this recipe way back in one of my very first posts. I just love that it is made in a casserole dish and the casual look of the baked bread. It tastes great too.

Bread is perfect with a salad or soup. Or sometimes when I want to serve something extra to round out a meal. The appetizing aroma of Honey-Oat Casserole Bread with its tender and moist crumb works nicely.

Honey-Oat Casserole Bread
(Taste of Home Recipe)

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 eggs
3-1/2 cups all-purpose flour

In a large bowl, pour boiling water over cereal. Add the butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
In a large mixer bowl, dissolve yeast in warm water. Add the eggs, oat mixture and 2 cups flour. Beat on medium speed for 2 minutes. Stir in remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes.
Punch dough down. Transfer to a greased 1-1/2-qt. round baking dish (I have always used a 2 1/2-qt dish) . Cover and let rise in a warm place until doubled, about 30 minutes. NOTE: Lightly spray the top of the dough and the plastic wrap to prevent sticking after it has risen.
 Lovely rise.
Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges. Yield: 1 loaf (12 wedges). NOTE: the dough stuck slightly to the plastic wrap and deflated it just a little. Guess I didn't spray it enough. You can see the indentation in the photo below)
The bread in the following photo has a perfectly rounded top. Just be sure to spray well before covering with plastic wrap to avoid sticking.  You might try covering with an inverted large bowl or cake plate dome if you have one.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.


Karen said...

I love the aroma of break baking in the kitchen! Thank you for all the wonderful recipes and photos you have shared through the years! Have a blessed day.

Barbara F. said...

Looks so beautiful! The staff of life! it is a shame it gets a bad rap these days. Moderation! 😉. I may try this, Lorraine.
I am sure the smell is divine!

Pondside said...

That looks delicious. I think it would be good with a stew or chowder or on its own with butter or a slice of cheese and good hot tea.

Ann Thompson said...

It looks really good

Nonnie said...

It's beautiful. I have been experimenting with making bread lately and this looks interesting. Thank you.

lindsey said...

It looks wonderful!

Kristina said...

It looks delicious. I am experimenting with a new flour I learned about. I hope to use it in my bread recipes soon.

Mildred said...

That looks so good and like Karen said, I bet your kitchen's fragrance was wonderful.
Speaking of fragrance, the other day the little neighbor girl gave us each a carnation for Valentine's. I asked did they have a fragrance. She said NO. Then she said "what is a fragrance?" lol


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