Oatmeal Sandwich Bread

Oatmeal Sandwich Bread 

(adapted from Better Homes &Gardens Bread Cookbook, 1970)

2 Packages dry yeast (4 1/2 tsp.)

1 cup quick cooking oats

1/2 cup brown sugar

1/3 cup vegetable oil

1 Tbs. salt

2 eggs, slightly beaten

6- 6 1/2 cups bread flour

egg wash: 1 egg white, beaten with 1 Tbs. water 

additional oats for topping

In a medium bowl, combine oats with 1 1/4 cups of boiling water, brown sugar, oil, and salt.  Stir to combine and allow to cool to lukewarm.  In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl by hand, combine yeast with 1/2 cup warm water.  Add the warm, not hot, oatmeal, beaten eggs, and 2 cups of flour to the yeast mixture and combine.  Continue adding flour gradually until a soft ball of dough forms.  Knead the dough on a floured surface or continue kneading by the mixer until smooth (about 5-10 minutes).  Place dough in a greased bowl and allow to rest, covered, until doubled in bulk (about 1-2 hours).  After first rising, remove the dough and divide in half.  Shape the loaves and place in to 2 greased 8 1/2 x 4 1/2 inch pans.  Cover the pans loosely and allow to rest (30 minutes to an hour).  Preheat oven to 375 degrees F.  Uncover loaves, brush the egg wash on the tops and sprinkle with a handful of oats.  Bake for about 40 minutes.  Allow loaves to completely cool on a rack before slicing.  Enjoy! 

"Instant" Oatmeal

Here is the secret to my mornings..."Instant" Oatmeal.

Instant Oatmeal

Especially on the cold (and sometimes snowy) mornings of the winter, oatmeal hits the spot.  I saw this post last year from Life as Mom to make instant oatmeal packets, but one of the issues I had with pre-packaged oatmeal packets (besides price) was portion size.   While my 5 year old can polish off a packet no problem, my 2 year old is full with half that amount.  I like storing this mix in a jar so I can portion out the amount I need.


"Instant" Oatmeal

2 cups quick-cooking oats

3 Tbs. dry milk powder

3 Tbs. brown sugar

1 tsp. cinnamon

1/2 tsp. salt


Add all the ingredients to a mixing bowl or large quart-size jar.  Stir or shake to combine, making sure to break up any lumps of brown sugar.  Store in glass jar until ready to use.  When ready, portion out the amount (i.e. 1/3 cup) adding equal amount of hot, boiling water.  Stir and allow to sit for about a minute (if your children are more patient than mine).  May be thinned a bit with a splash of milk, if desired.


For more great ideas, you can check out Frugal Food Thursday at Frugal Follies.