Oatmeal Bread

  • Yield: 12 servings


1cup old-fashioned rolled oats
2cups boiling water
1/2cup packed light brown sugar
1 (1/4-ounce) envelope dry yeast
1/2cup warm (100- to 100-degree) water
1tablespoon melted shortening
4 1/2cups all-purpose flour


  1. Stir the oats into the boiling water in a large bowl.  Stir in the brown sugar; let stand until cool.  Sprinkle yeast over the warm water in a measuring cup.  Stir until smooth.  Add the shortening.  Add to the oats mixture and stir in the flour.  Cover with a kitchen towel and let rise in a warm draft-free place until doubled in bulk.
  2. Punch down the dough and divide into two portions.  Place each portion in a lightly greased 4×8-inch loaf pan.  Let rise until doubled in bulk.
  3. Bake at 350F for 30 minutes or until the loaves test done.l  Slice and serve or toast.  Do not subtitue quick-cooking oats for the old -fashioned rolled oats.

Recipe reprinted with permission from the Junior League of Little Rock’s Big Taste of Little Rock (Junior League of Little Rock, Arkansas 2009).