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Oatmeal Casserole Bread

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  • 1 3/4 c Boiling water
  • 3/4 c ROBIN HOOD or OLD MILL Oats
  • 1/4 c Molasses
  • 1 1/2 ts Salt
  • 3 tb Spoil
  • 1 ts Sugar
  • 1/2 c Warm water; (105-115F / 40-46C)
  • 1 pk Active dry yeast
  • 3 3/4 c ROBIN HOOD Best For Bread Homestyle White Flour; (up to 4)
  • 1 c ROBIN HOOD Best For Bread Whole Wheat Flour


POUR 1 3/4 cups boiling water over oats in large bowl. Stir in molasses, salt and oil. Cool to lukewarm.
DISSOLVE 1 teaspoon sugar in 1/2 cup warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well.
ADD dissolved yeast and 2 cups ROBIN HOOD Best For Bread Homestyle White Flour to oat mixture. Beat on low speed of electric mixer 1/2 minute then on high speed for 3 minutes, scraping sides of bowl often.
STIR IN ROBIN HOOD Best For Bread Whole Wheat Flour, then remaining white flour, until thoroughly blended. Use enough flour to make a soft, non-sticky dough.
COVER with greased waxed paper and tea towel.
LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45 - 60 minutes).
BEAT 25 strokes with wooden spoon. Spread in 2 greased (1 1/2 qt)casseroles or soufflé dishes.
COVER with tea towel and let rise in warm place until dough is 1" above top of pan (30 minutes).
BAKE at 375°F on lower oven rack for 25 to 35 minutes, or until set.
This recipe makes 2 loaves. This bread can also be baked in two 8 1/2" x 4 1/2" loaf pans.
Posted to brand-name-recipes by "Bob & Carole Walberg" <> on Apr 16, 1998