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Buttermilk Oatmeal Bread
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 2 hrs 45 min
- Yield
- 1.00 pound loaf
Categories
- Bread
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- not specified
Allergens
- Possible Cereals containing gluten — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Buttermilk Oatmeal Bread brings together 2 teaspoons fast-rising active dry yeast, 1 1/4 cups lukewarm water, 3 1/2 cups bread flour in a practical dish for home cooking. It takes about 2 hrs 45 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 2 teaspoons fast-rising active dry yeast
- 1 1/4 cups lukewarm water
- 3 1/2 cups bread flour
- 1/4 cup rolled oats
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup buttermilk
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Instructions
Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
Preheat oven to 350° and oil a 9x5x3-inch loaf pan.
Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.
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