Great basic breadstick recipe. I mix the yeast, 2/3 cup warm water and 2/3 cup cup milk (instead of powdered milk). I let it sit for a few minutes and then add other ingredients. I knead it by hand and let it rest a few minutes before rolling it out into a rectangle. Then I cut it with a pizza roller. Breadsticks are best eaten in a day or so. I often put the dough in refrigerator for a couple days to have fresh breadsticks later. Then I let dough return to room temp and cut breadsticks.

Reviewed On: Apr. 6, 2010

If you are trying to make this fast, try another reviewer suggestion that you dip the graham crackers in milk before layering them. It works great! I served the dessert in about 3 hours after I made it and it turned out nicely. I also used the other reviewer's hot fudge recipe instead of the frosting. A few extra steps, but totally worth it!

Reviewed On: Jun. 17, 2009

This is truly great oatmeal bread! I can't believe more people having reviewed it. I like it because it has more oatmeal per loaf than other recipes (1 1/2 cups per loaf). I also like it because it is sweetened with brown sugar instead of honey, which is cheaper and I always have some on hand. The bread is chewy and a little sweet. I have made it twice by hand. The first time it was a little dense as other reviewers noted. The second time I added a little more water to the water/oats mix (maybe 1/4 cup) and it turned out perfect. Also, I substituted an equal amount of canola oil for the shortening.

Reviewed On: May 31, 2009