Oatmeal-Onion Batter Bread

Submitted by Mary Stanley

prep: 20 minutes
rise: 1 hour 15 minutes
cook: 50 minutes


1 1/4c warm water (110-110f), divided
1 c + 1t quick-cooking oats, divided
2T brown sugar
1 pkg dry yeast (@2 1/4t)
3c all-purpose flour
3/4c minced onion
2T vegetable oil
1t salt
cooking spray


1. Combine 1c warm water, 1/2c oats, and brown sugar in a small bowl.
2. Dissolve yeast in 1/4c warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oat mixture, 1/2c oats, onion, oil, and salt to yeast mixture; stir until well-blended. (Dough will be stiff.)
3. Cover and let rise in a warm place (85f), free from drafts, 45 minutes or until doubled in size. Stir dough well. Spoon into a 9x5" loaf pan coated with cooking spray. Sprinkle with 1t oats. Cover and let rise 30 minutes or until doubled in size.
4. Preheat oven to 375f.
5. Uncover dough; bake at 375f for 50 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately, and cool on a wire rack.

Yield: 16 servings.