{"id":327,"date":"2004-11-27T19:56:17","date_gmt":"2004-11-27T19:56:17","guid":{"rendered":"http:\/\/pauldearing.com\/?p=327"},"modified":"2023-11-24T12:37:56","modified_gmt":"2023-11-24T20:37:56","slug":"oatmeal-bread","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=327","title":{"rendered":"Oatmeal Bread"},"content":{"rendered":"<p>Serving: 2 Loaves<br \/>\nPrep time: 30 minutes plus 1 hour to rise<br \/>\nCook time: 45-50 minutes<br \/>\nDifficulty: Easy<\/p>\n<p>1\/2 stick (1\/4 cup) unsalted butter, softened<br \/>\n1\/2 cup dark brown sugar, packed<br \/>\n1 3\/4 cups rolled oats<br \/>\n2 1\/2 cups hot water<br \/>\ntwo 1\/4 ounce packages (5 teaspoons) active dry yeast<br \/>\n5 to 6 cups flour<br \/>\n1\/2 teaspoon salt<br \/>\n1 egg lightly beaten<\/p>\n<p>In a large bowl, combine butter, sugar and 1 1\/2 cups oats.\u00a0 Stir in hot water and let stand until lukewarm.<br \/>\nSprinkle yeast over mixture and let stand until foamy, about 5 minutes.<br \/>\nStir in 5 cups of flour, stirring until mixture forms a dough.<br \/>\nTurn dough out onto floured surface and knead about 10 minutes, adding as much as a cup of flour as necessary to form a smooth and elastic dough.\u00a0 Let rest, covered with an inverted bowl 15 minutes.<\/p>\n<p>Lightly oil 2 loaf pans, 9 by 5 by 3 inches.\u00a0 Form dough into two loaves and transfer to pans. Brush surface of loaves with egg and sprinkle with remaining oats.\u00a0 Let dough rise in a warm place until doubled, about an hour.<\/p>\n<p>Preheat oven to 375F. Bake bread in center of oven 45 to 50 minutes, or until browned and bread sounds hollow when tapped.\u00a0 Turn bread out onto racks to completely cool.<\/p>\n<p>This makes soft, flavorful, light oatmeal bread.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From the Trapp Family Lodge in Stowe, Vermont<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-327","post","type-post","status-publish","format-standard","hentry","category-baked-goods"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=327"}],"version-history":[{"count":5,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/327\/revisions"}],"predecessor-version":[{"id":1744,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/327\/revisions\/1744"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}