Oatmeal Casserole Bread

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

Ingredients
RED STAR® Active Dry Yeast	1 packet (2-1/4 teaspoons)
All-purpose flour	2-3/4 cups
Oatmeal, quick or regular	1/2 cup
Salt	1-1/2 teaspoons
Water	1 cup
Vegetable oil	3 tablespoons
Molasses, light	3 tablespoons
Egg, room temperature	1

Combine yeast, 1-1/2 cups flour, oatmeal and salt. Heat water, oil and molasses to 120º-130ºF. 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 1-1/2 quart or 2-quart casserole dish. Let rise in warm place, about 30 minutes. Bake in preheated 375ºF oven 40 to 50 minutes or until well browned on sides and top. Remove from casserole. If desired, brush with butter; cool on rack.