Oatmeal-Onion Batter Bread

Cooking Light
16 servings (serving size: 1 slice)


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1 1/4 cups warm water (105° to 115°), divided
1 cup plus 1 teaspoon quick-cooking oats, divided
2 tablespoons brown sugar
1 package dry yeast
3 cups all-purpose flour
3/4 cup minced onion
2 tablespoons vegetable oil
1 teaspoon salt
Cooking spray


Combine 1 cup warm water, 1/2 cup oats, and brown sugar in a small bowl.

Dissolve yeast in 1/4 cup warm water in a bowl; let stand 5 minutes. Add oat mixture, flour, 1/2 cup oats, onion, oil, and salt; stir until well-blended. (Batter will be stiff.)

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Stir batter well. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle with 1 teaspoon oats. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 375°.

Uncover dough; bake at 375° for 50 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

Bread-Machine Variation: Follow manufactrer's instructions for placing all dough ingredients in bread pan. Select cycle; start bread machine.

Created date

November 1997

Nutritional Information

Calories 143
Caloriesfromfat 15 %
Fat 2.4 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 1.1 g
Protein 3.9 g
Carbohydrate 26.2 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 148 mg
Calcium 10 mg