Kitchen notes · a little help before you start
Oatmeal Molasses Bread
Oatmeal Molasses Bread brings together rolled oats, dry yeast, and molasses. The rising or proving step is part of making this recipe. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 260 min
- Cook
- 40 min
- Total
- 300 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: over 30 minutes · Total: over 60 minutes
- Budget (estimated)
- Low cost
- Dietary characteristics
- Vegetarian
- Dish type
- Breads
A few quick notes
1. Leave time for the dough
The rising or proving step is part of making this recipe. Read it before starting, and follow the dough checks in the method as well as any stated timing.
2. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
3. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Get to know the ingredients
Rolled oats
Look at how this ingredient comes into the method: Place the oats and butter in a large bowl and pour two cups of boiling water over top.
Dry yeast
Look at how this ingredient comes into the method: In a small bowl, soak the yeast in 1/2 cup of warm water for 5 minutes.
Molasses
Look at how this ingredient comes into the method: Add the molasses, salt, and dissolved yeast to the bowl of soaked oats.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Oatmeal Molasses Bread
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Let the loaves cool completely before slicing! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
A few questions you might have
What should I get ready before starting?
Set out the oven. Read the first preparation step before you get going: Place the oats and butter in a large bowl and pour two cups of boiling water over top.
Which little step is worth remembering?
The rising or proving step is part of making this recipe. Read it before starting, and follow the dough checks in the method as well as any stated timing.
What check should I look for as it cooks?
Keep this part of the method in view: Bake the risen loaves for 35-40 minutes or until deep brown on the surface.
Is there another preparation step to plan for?
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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