Easy Bake cOven – Maple Oatmeal Bread

Fresh baked bread is always present at the Townsend dinner table (my in-laws that is). Without question, the bread machine gets a workout when company is present, and that magical aroma fills the house.


I don’t use my bread machine enough. I was doing really well for a while, and I can’t say exactly why we stopped feeding it all the ingredients to make a nice loaf in the morning. Yes, we used to load it up at night and have fresh bread for sandwiches I made before work. I must be getting lazy. While bread machine bread is good and requires almost no work at all, fresh baked, handmade bread is irresistible. I’ve posted about bread before, and am always looking for new recipes to try. Thankfully, Dana chose the recipes this month for the Easy Bake cOven. She chose two recipes, one Dilly bread – a dill and onion flavored, savory loaf – and Maple Oat Bread – a typical loaf good for sandwiches or for toast.


I chose to make only the Maple Oat bread for now, because Dana (my mom in law) made it for us when they visited M and I earlier this month. It was moist and delicious and would be a great accompaniment to any soup or simple pasta. The bread turned out well. The oats and whole wheat give it a dense and chewy texture (perfect for a giant slice of toast), and while it is light in color, it isn’t lacking in flavor. It’s plain and simple – good bread.



Maple Oatmeal Bread

one 1.5 lb loaf


Sprinkle 2 tsp. yeast (bread machine or regular) over 1 c. lukewarm (105-115 degrees) water—let stand while combining

¼ c. oil

¼ c. real maple syrup (not pancake syrup)—can substitute honey

1 ¾ tsp. salt

add yeast mixture

Stir in 1 c. rolled oats

Stir in enough of the 3 cups bread flour (opt. substitute 1 c. whole wheat flour and 2 c. bread flour) until a stiff dough

Kneed in the rest of the flour, and more if necessary, until the dough can be kneeded for 5-10 min.

The ball should spring back into shape when indented and be smooth and not sticky.

Roll in a greased bowl and leave to rise in a warm place with a damp towel over the top until double (1.5-2 hours)

Punch down and shape loaf

Let rise uncovered up to 1 hour or until less than double in bulk (don’t let it over rise)

Bake in a preheated 350 degree oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 40 minutes.


For a Printable version of both recipes, click here.

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