Oreo Cookie Bread Bread Machine
Indulge in the irresistible fusion of dessert and bakery bliss with this Oreo Cookie Bread made entirely in your bread machine! Perfectly tender and subtly sweet, this unique loaf combines the soft, pillowy texture of homemade bread with the iconic, chocolatey crunch of crushed Oreo cookies—cream filling included! With just 10 minutes of prep, your bread machine does the heavy lifting, mixing, kneading, and baking this decadent treat to perfection. Top it with extra crushed Oreos for a delightful crunch or enjoy it as-is for a crowd-pleasing dessert or snack. Ideal for both beginner bakers and Oreo enthusiasts, this recipe offers a fun and easy way to transform your favorite cookie into an unforgettable sweet bread experience. Serve it warm or at room temperature, and watch it disappear in minutes!
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Recipe Information
Ingredients
- 240 ml Milk
- 50 g Unsalted butter, softened
- 1 large Egg
- 360 g All-purpose flour
- 50 g Granulated sugar
- 5 g Salt
- 7 g Instant yeast
- 120 g Oreo cookies, crushed (cream included)
- 30 g Extra Oreo cookies, crushed for topping (optional)
Instructions
Add the ingredients to the bread machine in the following order: milk, softened unsalted butter, and the egg.
Layer the all-purpose flour, granulated sugar, and salt on top of the liquid ingredients. Do not stir.
Create a small well in the center of the flour and add the instant yeast. Be careful that the yeast does not touch the liquids at this stage.
Sprinkle the crushed Oreo cookies (120g) over the ingredients in the bread pan.
Set the bread machine to the 'Sweet Bread' or 'Basic White Bread' setting, depending on your machine model. Select a 'Light' or 'Medium' crust texture as preferred.
Start the bread machine. Allow it to mix, knead, rise, and bake the dough according to the machine's preset cycle (approximately 3 hours).
If desired, after the first kneading cycle, you can sprinkle additional crushed Oreos on top of the dough for a sweet crunchy topping.
When the baking is complete, carefully remove the bread from the machine and let it cool on a wire rack for at least 15 minutes before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 450.0 g | 164% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 122.1 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 453 mg | 35% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1203 mg | 26% | |
*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.
