Recipe of the Week: Honey Oatmeal Bread, by C.S.


  • 1 cup quick-cooking oats
  • 1/3 cup butter
  • 2 cups boiling water
  • ½ cup honey
  • 1 Tablespoon salt
  • 2 pkgs. yeast
  • 2 eggs
  • 6 to 7 cups flour
  • 1 egg, slightly beaten
  • 1 Tablespoon water
  • Additional oats to coat the top of the bread


  1. In a large mixer bowl, combine oats, butter, boiling water, honey, and salt.
  2. Cool to warm (105 to 115 degrees). Stir in yeast.
  3. Add 2 eggs and 2 ½ cups flour. Beat at medium speed, scraping bowl often, until smooth.
  4. Stir in enough remaining flour to make dough easy to handle.
  5. Turn dough onto a lightly floured surface; knead until smooth and elastic. Add more flour as needed until dough is no longer sticky.
  6. Place in a greased bowl. Lightly grease the top of dough. Cover, let rise until double in bulk (about 1 hour).
  7. Punch dough down, and divide dough in half. Shape and place into greased loaf pans. Cover and let rise until double in bulk.
  8. In a small bowl, combine remaining egg and 1 Tbsp. water. Gently brush mixture over the top of the loaves. Sprinkle with oats.
  9. Preheat oven to 350 degrees and bake for 25-35 minutes or until loaf sounds hollow when tapped. Let rest for 1 minute, and remove from pans.
  10. Serve with Honey Butter, if you like

NOTE: To make Honey Butter, combine the following ingredients in a bowl:

  • ½ cup soft butter
  • 2 Tablespoons honey

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