Butternut Oatmeal Bread Recipe

Name: Butternut Oatmeal Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkt active dry yeast; 1 1/4 c. hot water (105 to 115 ); 5 1/2 c. bread flour (5-1/2-5-3/4), divided; 1 1/4 c. butternut squash mashed & cooked (1 medium); 3 Tbsp. molasses; 2 Tbsp. vegetable oil; 1 1/2 tsp salt; 1 c. quick-cooking oats plus; 2 Tbsp. quick-cooking oats cooking spray; 1 Tbsp. water

Servings: persons

1
Combine yeast and hot water in a 2-c. liquid measuring c. let stand 5 min.
2
Combine yeast mix, 3 c. flour, squash, and next 3 ingredients in a large bowl; beat at medium speed of an electric mixer 2 min or possibly till smooth.
3
Gradually stir in 1 c. oats and 2 c. flour to make a moderately still dough.
4
Turn dough out onto a lightly floured surface.
5
Knead till smooth and elastic (about 10 min), adding sufficient of remaining flour, 1/4 c. at a time, to keep dough from sticking to hands.
6
Place dough in a large bowl coated with cooking spray, turning to coat top.
7
Cover and let rise in a hot place (85 ), free from drafts, 35 min or possibly till doubled in bulk.
8
Punch dough down; divide in half.
9
Turn 1 portion out onto work surface; knead 4 or possibly 5 times.
10
Roll into a 14 x 7 inch rectangle.
11
Roll up, staring at short side, pressing firmly to eliminate air pockets; healthy pinch ends to seal.
12
Place dough, seam side down, in an 8-1/2 x 4 -1/2 inch loafpan coated with cooking spray and sprinkle with 1 1/2 tsp.
13
oats.
14
Repeat procedure with remaining dough and 1 1/2 tsp.
15
oats.
16
Brush loaves proportionately with 1 Tbsp.
17
water, and sprinkle proportionately with remaining 1 Tbsp.
18
oats.
19
Cover and let rise in a hot place free from drafts, 25 min or possibly till doubled in bulk.
20
Bake at 350 for 35 min or possibly till loaves sound hollow when tapped.
21
Remove from pans immediately; cold on wire rack.
22
Yield: 2 loaves or possibly 16 (1/2 inch) slices per loaf.

2058

kcal

Calories

Fat

283

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pkt active dry yeast, 1 1/4 c. hot water (105 to 115 ), 5 1/2 c. bread flour (5-1/2-5-3/4), divided, 1 1/4 c. butternut squash mashed & cooked (1 medium), and more.

Yes, Butternut Oatmeal Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!