Oatmeal Pan Bread
Soft, hearty, and irresistibly comforting, Oatmeal Pan Bread is the perfect homemade addition to your table. Made with old-fashioned rolled oats soaked in boiling water for a tender texture, this rustic bread incorporates the natural sweetness of honey and the richness of melted butter. The dough, infused with foamy yeast and a touch of milk, is kneaded until smooth and then baked to golden perfection in a skillet for an effortlessly rustic presentation. With a prep time of just 20 minutes and no fancy equipment needed, this recipe is ideal for both beginner bakers and seasoned pros. Serve warm with a pat of butter or use it to elevate your favorite sandwiches—either way, this fluffy, flavorful pan bread is sure to be a hit! Keywords: Oatmeal Pan Bread, skillet bread, homemade bread, easy bread recipe, honey oatmeal bread.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Boiling water
- 0.5 cup Milk
- 2.25 teaspoons Active dry yeast
- 3 tablespoons Honey
- 1.25 teaspoons Salt
- 2.5 cups All-purpose flour
- 2 tablespoons Butter (melted)
- 1 tablespoon Neutral cooking oil (for greasing)
Instructions
In a large mixing bowl, combine the rolled oats and boiling water. Let it sit for 10 minutes, allowing the oats to soften and cool slightly.
Warm the milk to about 100°F (lukewarm, not hot) and sprinkle the active dry yeast over it. Let it sit for 5 minutes until foamy.
Once the oats have cooled enough to touch, stir in the honey, salt, and melted butter.
Add the foamed yeast mixture to the oats and mix well.
Gradually incorporate the all-purpose flour, 1/2 cup at a time, until a sticky dough forms. You may need slightly more or less flour depending on the humidity in your kitchen.
Turn the dough out onto a lightly floured surface and knead gently for 5–7 minutes, until smooth and elastic.
Grease a 10-inch skillet or oven-safe pan with the cooking oil. Place the dough into the pan and press it out evenly.
Cover the pan with a clean kitchen towel and let the dough rise for 30–40 minutes in a warm place until it doubles in size.
Preheat the oven to 375°F (190°C).
Once the dough has risen, bake the bread in the preheated oven for 25–30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 60.2 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 244 mg | 19% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
