There are few things better than fresh baked bread that is still warm from the oven. My mom is a big believer in homemade bread. My family went through half a dozen bread machines before we realized that we made so much bread, the bread machines couldn't keep up! So, she resorted to making bread completely from scratch. Even to this day, the smell of fresh baked bread always reminds me of home.
But like most things in life, the best things don't come for free. For anyone who has made bread from scratch or knows anything about making bread, you know it is a process and a half. Not only do you have to mix and knead the dough, which should be considered an arm workout, but you have to let the bread rise for an hour or two. And if your schedule is anything like mine, you don't have an afternoon to dedicate to making a loaf of bread.
That's why this bread recipe is a life saver. You can have fresh baked bread without the arm workout. And the bread is mixed, baked, and ready for consumption in under an hour! All thanks to this Buttermilk Oat Loaf recipe that does not require yeast, there is no kneading or rising required. This bread is also extremely versatile, so you can make as many different varieties as you want- parmesan garlic bread, rosemary bread, cheddar bread, or onion bread. Lots and lots of options, which is great since I plan on making this bread many, many times.
Buttermilk Oat Loaf (adapted from Sweet Tooth, Sweet Life)
3 cups all-purpose flour
1/2 cup quick oats plus more to sprinkle on top of bread
1/4 cup granulated sugar
3 tsp baking powder
1/2 tsp salt
1 1/2 cups buttermilk
3 Tbsp vegetable oil
Preheat oven to 350 degrees. Prepare an 8 or 9 inch round baking pan by spraying it with cooking spray.
Add flour, quick oats, sugar, baking powder, and salt to a large mixing bowl. Mix ingredients together. In a separate bowl, add egg, buttermilk, and oil; whisk until ingredients are well combined.
Add wet ingredients to dry ingredients and mix until just combined, careful not to over mix.
Spread bread dough in prepared baking dish. Sprinkle bread with a few oats. Bake for 40 minutes, or until bread starts turning golden brown and a toothpick inserted in center comes out clean. Cool bread in pan for 10 minutes before removing to a wire wrack and cooling completely.
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Servings Per Recipe: 12
Amount Per Serving:
Total Fat: 4.4 g
Cholesterol: 16.6 mg
Sodium: 133.8 mg
Total Carbs: 29.9 g
Fiber: 1.3 g
Sugars: 5.7 g
Protein: 4.9 g
-Quick and easy to make
-No kneading or rising required
-Thick, hearty bread that is great with dinner or toasted and served with jam for breakfast or a snack
-Versatile-add different herbs, spices, or cheese to bread
-Not very high in fiber (use whole wheat flour to increase fiber)
Overall Rating: 4.5 out of 5
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