Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Sara's Oat Bread

MeredithMeredith Cough

from the Sunday at Moosewood’s Restaurant Cookbook


Rate this

servings:
Makes 2 loaves
Time:
prep time:
20 min
total time:
3 hr

Save this recipe 3
Save this recipe 3
servings:
Makes 2 loaves
Time:
prep time:
20 min
total time:
3 hr

Ingredients

  • 2 cups boiling water
  • 2 cups rolled oats
  • 1 Tbsp butter, oil or margarine
  • 1 pkg dry yeast (1 Tbsp)
  • 1/2 cup lukewarm water
  • 1/2 cup brown sugar
  • 4 cups unbleached white flour
  • 1 – 1 1/2 tsp Salt
Save a shopping List

directions

  • 1

    In a large bowl, pour the boiling water over the oats and butter and stir until the butter has melted. Set aside to cool.

  • 2

    Dissolve the yeast in the lukewarm water. Then stir the dissolved yeast into the cooled oat mixture. Add the brown sugar and 1 cup of the flour. Beat 100 strokes. Cover the bowl with a damp cloth and set it aside to rise in a warm place until the mixture bubbles, about 45 minutes. This batter is called a “sponge.”

  • 3

    Stir in the salt and the remaining 3 cups of flour and mix well. Turn the dough out onto a lightly floured board and knead until it is elastic. This dough is sticky, so be patient. Oil your hands if necessary and try not to add much extra flour.

  • 4

    Oil the bowl. Return the dough to the bowl, and turn it over to coat it with oil. Cover the bowl with the damp cloth and set it aside in a warm place until the dough has doubled in size, 45 minutes to an hour.

  • 5

    Punch down the dough, turn it onto a lightly oiled board, and cut it in half. Form two loaves and place them in oiled one-pound loaf pans. Cover them and let them rise again in a warm place until doubled in size.

  • 6

    Preheat the oven to 350 degrees. When the loaves have risen, bake them for about 40 minutes or until golden. Turn the loaves out of their pans. They should sound hollow when tapped on the bottom. Cool them on a wire rack. Brush the tops of the loaves with butter if desired.


Recipe Notes

Edit note

tastes great with butter strawberry jam or roasted garlic


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.