Let ’ s spill the beans through the ingredients in this oatmeal bread .
- antique Oats: Skip the instant oats, you want a more substantial flake here.
Reading: Cheddar Jalapeño Oatmeal Bread
- active Dry yeast: I use this type of yeast for my non-sourdough bread recipes because, quite honestly, it’s the easiest yeast to find in most stores here in California.
- buttermilk: Mentioned down below, buttermilk is my go-to liquid for this bread if I have it on hand. I love the flavor of buttermilk. That said, milk and water work wonderfully as well, just use whatever you’ve got. One thing to note, if you heat buttermilk too aggressively, or too hot, it might break and curdle. It’s not the end of the world, and you can simply proceed with the recipe once you’ve cooled to the desired temperature, but if you heat gently, this can be avoided.
- Extra Virgin Olive oil: Your olive oil doesn’t have to be special, it should just be good tasting. Whatever you use for sautéing. That said, for fun you might experiment with using a lemon olive oil, or basil or herbed oil for an alternative flavor profile and added dimension.
- beloved: This oatmeal bread uses a kiss of sweetness to round out the cheesy spiciness of the cheddar and pepper. My main advice here is that a good tasting runny honey is easiest to work with.
- Unbleached general-purpose flour: You have a ratio of one cup of oats to 3 cups of flour here. The amount of oats really delivers a wonderful element of whole-grain heartiness and flavor. I’d recommend giving the recipe a go as written. At that point, if you want to add some whole wheat flour in place of the all-purpose flour you absolutely should! I recommend swapping in 1/2 cup or 1 cup to start, make note of how you think it turns out, and adapt your next loaf from there.
- Jalapeño peppers: I like to actually taste the peppers here and find that using two chunky mediums is just about perfect. You can tweak to your comfort level of course. Go ahead and leave the seeds and veins in the peppers.
How to Make Oatmeal Bread
Proof the yeast. This is to be sure your yeast is working. If it isn ’ t your boodle international relations and security network ’ deoxythymidine monophosphate going to rise. If you have end up with an inactive packet of yeast, no large cope, simply start the proof process over.
Make your bread dough. This is the step where you combine your proofed yeast liquid with the remaining ingredients. I use one large mixing bowl from the start of the bread making process to the finish. One thing to keep in mind, this dough it is a little tricky to read because of all the chunks. Keep kneading until the space between cheese cubes is smooth-ish and elastic. Also, pro-tip – you can simply wipe your mixing bowl out in between steps and use it for the initial rise as well.
Let the boodle dough rise. This is the initial rise and the key here is making sure your bread is cozy. If my oven has been on, I place the bowl on top of it. Or find a sunny spot. My dad has a proofing oven, and that is a dream. You can approximate one by heating your oven on low for a few minutes, turning it off, and then placing your dough in there to rise.
Shaping the bum and the second rise. My main advice here is to continue to be nice to your bread dough. Gently handle. Gently press to deflate along the surface of the dough. Gently shape the dough, no ripping or pulling. Keep in mind you don’t want it pancake flat before shaping. I do a bit of a burrito roll to shape this dough – roll along the length tucking in the ends a bit. Place into the pan seam-side down.
top with oats and bake
. I like to top my breads with a little bit of whatever is inside (when appropriate). In this case the cheese cubes melt and ooze, crisp and color. They break through the surface on the top of the loaf, so I don’t feel compelled to add more. Green streaks of jalapeño are also visible, so we’re all good on that front. To add oats on top, brush the top of your oatmeal bread with a bit of well-beaten egg white, and then generously sprinkle with rolled oats before placing in the oven to bake.
. This is the footprint where you combine your proof yeast liquid with the remaining ingredients. I use one bombastic mixing bowl from the beginning of the bread making process to the eat up. One thing to keep in heed, this dough it is a little slippery to read because of all the chunks. Keep kneading until the space between cheese cubes is smooth-ish and elastic. besides, pro-tip – you can simply wipe your mixing bowling ball out in between steps and use it for the initial rise as well.. This is the initial emanation and the key here is making surely your bread is cozy. If my oven has been on, I place the bowl on top of it. Or find a cheery topographic point. My dad has a proofing oven, and that is a dream. You can approximate one by heating your oven on low for a few minutes, turning it off, and then placing your dough in there to rise.. My main advice here is to continue to be dainty to your bread dough. Gently manage. lightly iron to deflate along the surface of the dough. Gently shape the dough, no rip or pull. Keep in mind you don ’ triiodothyronine want it pancake flat before shaping. I do a bit of a burrito roll to shape this boodle – roll along the length gather in the ends a bit. place into the pan seam-side down.. I like to top my breads with a little bite of whatever is inside ( when appropriate ). In this case the tall mallow cubes melt and ooze, wrinkle and color. They break through the coat on the top of the bum, so I don ’ t feel compelled to add more. green streak of jalapeño are besides visible, so we ’ re all good on that front. To add oats on top, brush the top of your oatmeal boodle with a morsel of well-beaten testis white, and then liberally sprinkle with roll oats before placing in the oven to bake.
How to Store
Oatmeal bread international relations and security network ’ metric ton going to keep deoxyadenosine monophosphate long as, say, sourdough, but this cheddar adaptation keeps nicely for 4-5 days. If you bake a version without the cheese it tends to get a moment dry after day 2. Toasting remedies this and extends the cargo another day or so beyond .
To Store : once your oatmeal bread has cooled wholly, shop it in an airtight container for up to 4-5 days. The cheddar jalapeño oatmeal boodle stays incredibly damp, the less decadent versions a bite less thus .
Oatmeal Bread Variations
- hale Grain Oatmeal Bread: Boost the percentage of whole grain flour. This is already a relatively hearty bread because of the amount of oats in the dough. You can make it even more hearty and wholesome by swapping out some of the all-purpose flour for a whole grain flour – start with 1 cup. Or take baby steps and start with 1/2 cup.
- Saffron Honey Oatmeal Bread: You can take this loaf in an entirely different direction! Skip the cheese and jalapeño. Dilute a pinch of saffron in 2 teaspoons of almond extract and then stir this mixture into the 1 tablespoon of honey left after proofing. Combine some almond slices with the rolled oats added to the top of the loaf prior to baking.
- Vegan / Dairy-free Oatmeal Bread: Skip the cheese, use water instead of buttermilk or milk, and skip the egg wash topping prior to baking.
My Favorite Ways to Enjoy this Bread
- Keeping it simple: toasted with a smear of salted butter and sprinkling of nutritional yeast.
- Had a slice with this carrot soup and simple salad for a perfect lunch.
- Go the panini route, this bread loves to be toasted, use it in a panini TLT .
- The cheddar jalapeño combo make this the perfect match for a breakfast sandwich – put an egg on it!
If you ‘re looking for more baking divine guidance, here ‘s where all the baking recipes live. I love this beautiful braided onion bread, and if you ‘re a bite intimidated by yeast breads, you can never go incorrect with a thoroughly one-bowl bake recipe .
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