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Oatmeal Batter Bread
My Oatmeal Batter Bread is a tender, protein-rich yeast bread that doesn’t require kneading with a nutty taste. #stevia #sweetandeasy
Course: BAKING, Breads
Keyword: Oatmeal Batter Bread, yeast breads
  • 1-1/2 cups boiling water
  • ½ cups of canola oil
  • ½ cups of KetoseSweet+ With Stevia & Monk Fruit
  • 2 teaspoons of salt
  • 2 packages 2 tablespoons of active dry yeast
  • 1 cup of warm water
  • 2 cups of quick oats
  • 5-1/2 cups to 6-1/2 cups of sifted flour
  • 2 large eggs
  • 1-1/4 cups of chopped walnuts or pecans optional
  • 1 teaspoon of sugar
Put your water on to boil first. In a large measuring cup or bowl, proof your yeast in the warm, but not hot water that has the one teaspoon of sugar. Give it a few minutes to start bubbling. Add the sifted flour, KetoseSweet+, salt, to the yeast mixture before slowly adding the boiling water, mixing as you pour. Add the eggs, one at a time and continue mixing and pouring, then the oats, more flour and nuts if using until all the ingredients are incorporated. What you are mixing should form a stiff batter. Don’t overdo the flour, but keep what is in your bowl having that sticky and stiff consistency. Place your batter into a fresh, large greased bowl and cover. Grow this batter bread in a warm spot for about 1-1/2 hours or until double in size. When your batter bread grows to this height, you grease two loaf pans that are 9" x 5" and divide the batter into them. Let your loaves grow in a warm place for about 45 more minutes before baking in a 375-degree oven for about 30 minutes, depending on how your oven is regulated. The crust will be golden brown. After baking, leave the loaves in the pan for about five minutes before attempting to remove. Cool for about an hour before slicing to better keep this tender bread from breaking apart. ENJOY!