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Oatmeal Casserole Bread

No kneading required. Great for breakfast or serve rustic wedges with a salad.

Average: 4 (1 vote)
This recipe makes 1 casserole
Active Dry Yeast2+1/4 tsp
Bread Flour2+3/4 cups
Oatmeal, quick or regular1/2 cup
Salt1+1/2 tsp
Water1 cup
Vegetable Oil3 TBSP
Molasses, light3 TBSP
Egg, room temperature1

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. 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 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.


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