Recipe by CARRIZALES
"This is a great hearty bread to go with soup, or to use as toast. It's easy to make and even freezes well."
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
6 1/2 cups
Shhhh, don't tell anyone! I halved all of the ingredients, and I also skipped the preliminary steps of soaking the oats, etc. I dumped everything into my bread machine---STUPENDOUS LOAF OF BREAD!!! Slightly sweet, wonderful color, texture, and flavor. A keeper.
If you like VERY dense breads you might like this one. I prefer a lighter bread and should have read the reviews prior to making it, and I might have looked for another recipe. It is good toasted, however, and it is easy to use. Thanks to cheapchick for her advice on using an egg wash and sprinkling toasted oatmeal (about 1/4 c.) on top of the bread. It did look nice.
I have been baking bread for a long time, and this is definitely at the top of my favorite list. I made it twice this weekend - first by hand, following the recipe (although i had to add 1/2 cup of additional water to the dough), then i tried it making with the bread machine on dough cycle and baking it in the oven. When i make it in the breadmachine in the future, i won't pre-cook the oatmel - it becomes a big "lump", and is hard for the machine to handle. Also, i reduced the brown sugar to 1 tbsp, substituted 1 cup of whole wheat for bread flour, and 1/4 cup of wheat gluten for bread flour. Very tasty bread - I didn't think it was dense. I would highly recommend it!
Did this recipe both from scratch & in the machine like the last reviewer suggested. Even the scratch recipe is easier than most breads--and really delicious!
Hands down my favorite bread recipe to date. I halved this and used my kitchen aid for the kneading. At first it was a VERY tough dry dough so I added a touch of water, and figured it was going to turn out awful. But it rose perfectly both times and it's a perfect dense slightly-sweet bread. Great for toast and grilled sandwiches, and also a nice hearty tuna and veg sandwich. Nice light crumb. Just the kind of bread my family loves. Thanks for the great recipe!
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.
This recipe is really good for the bread machine! I did exactly what another reviewer suggested and just put half of everything (even the last bit of water and sugar) in the machine and it came out awesome. Not too dense and not too light - perfectly moist and chewy. This is one of those rare recipes where you don't have to add or change anything to make it great!
Has a great hearty texture and weight. Reminds me of my moms oatmeal bread. Best eaten right out of the oven, but great toasted later too.
* Percent Daily Values are based on a 2,000 calorie diet.
Torrejon Oatmeal Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 207
** Calories from Fat: 21
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