Make this bread.
Was that too bossy? Maybe. But I really, really want you to make this oatmeal sandwich bread.
It’s soft, it’s fluffy, and it’s loaded with oatmeal. This bread makes the terrific toast. It is the perfect sandwich bread: soft to the bite, but not too soft so that it will tear. Oh, go ahead and eat it out of hand, too. And French toast made with this bread? Prepare to swoon.
If it’s not obvious, I’m smitten with this bread.
Let’s talk a little about oats before we get into the recipe. Oatmeal gets a bad rap for being boring, but look at Joanne’s Overnight Oats or Heather’s ways to elevate oatmeal. There are a million delicious ways to eat oatmeal!
Old-Fashioned or Rolled Oats
That’s what we’re using here. Old-fashioned oats are rolled flat, hence the name “rolled oats.” Uniform in size and texture, flat and thin, they cook in about 5 minutes. Rolled oats are just the thing for making oatmeal cookies.
Quick-Cooking Oats
Quick oats are rolled oats, only cut into smaller pieces. Smaller pieces means less cooking time, about 1 minute on the stove. If you like your oatmeal cookies a little less craggy in texture, use these.
Instant Oats
You’ll usually find these in packets with sugar and dried fruit. I grew up with those little packets. Peaches and Cream was always the first to go, while Bananas and Cream usually languished in the box. Poor bananas. The oats here are rolled as well, but cut even smaller than the quick variety.
Steel Cut Oats
Rugged oats. Steel cut oats are not flattened, but simply cut. They take longer to cook, around 30 minutes. The texture is chewier than traditional rolled oats.
Okay, now that we’re up on our oats, let’s make some bread!
Note that this recipe makes two loaves. The bread freezes beautifully!
First, you’ll pour boiling water over the brown sugar, and butter.
While that’s cooling, stir together the flour, salt, instant yeast, and dry milk. Pour the cooled oat mixture into the flour.
Once that comes together, put it in an oiled bowl and let it rise.
Then into loaf pans it goes to rise again.
Bake, cool, slice, devour.
Ah, bread. I love you so. I’m not kidding, you guys—make this bread!
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