My husband and I love eating this homemade honey oatmeal bread for breakfast. I want to smear butter on it and eat it like that. Sometimes, I love smothering it with cream cheese because cream cheese tastes so good with it. My husband on the other hand loves it with peanut butter. Or sometimes, even with ham or bacon. Our twins eat them as is. They don’t really mind eating the bread without anything on it. But however we prefer it, it still tastes really good.
Our friend over at Dine And Dish has this to say about this bread recipe:
“If you were to walk through my front door right now, I’d hand you a cup of hot tea, offer you a comfy seat, and I’d cut you a hot, fresh slice of this Honey Oatmeal Bread. I’d hand you a blanket to ward off the chill from the outside air, and we’d chat about life. That’d be my ideal way to spend an afternoon.”
I will definitely love that! This honey oatmeal bread is just too good to resist. It’s truly a perfect match for a conversation with a friend.
Ingredients
- 1½ cups lukewarm water
- ¼ cup Wesson vegetable oil
- 1 teaspoon lemon juice
- 2 Tablespoons Trader Joe’s honey
- ¼ cup Domino sugar
- 2 teaspoons Kosher salt
- 3 cups Gold Medal bread flour
- 1½ cups Quaker quick cook oats
- 2½ teaspoons (or 1 packet) Fleischmann’s® Active Dry Yeast
Instructions
- Place all ingredients into your bread machine in the order suggested by the manufacturer. (Mine suggests liquids first, dry ingredients next, ending with the yeast placed in a small well on top of the flour.)
- Set your bread machine to dough cycle and allow it to run its cycle.
- After the cycle is complete, preheat oven to 350°F.
- Turn dough into a lightly buttered loaf pan and bake at 350°F for 40-50 minutes, watching closely to make sure it doesn’t get too brown. Bread is done when top is a golden brown and loaf sounds “hollow” when tapped.
- If desired, top the loaf with melted butter.
- Allow to rest 10 minutes before slicing.
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Quick Tip: Serve this with butter, if you like.
Thanks again to Dine And Dish for this amazing recipe.
