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Oatmeal Bread
A soft, slightly sweet pan bread made with oatmeal soaked in hot water, which keeps the crumb moist. The dough is kneaded on the Silicone Baking Sheet and baked flat in the Ultra Pro lasagna pan, then brushed with butter and scattered with oats for the last few minutes.
- Total time
- 115 min
- Prep
- 30 min
- Cook
- 25 min
- Rest
- 60 min
+ Tupperware Silicone baking sheet, Tupperware MicroCook Pitcher, Tupperware Mixing bowl
Ingredients
Method
In a small Tupperware Thatsa Bowl, pour the hot water over the oats and leave until they have absorbed most of the liquid and cooled to lukewarm. In the Tupperware Micro Pitcher 1 cup (250 ml), stir the yeast into the warm water until dissolved.
Put the sugar, softened butter, salt, egg and flour in a large Thatsa Bowl, add the yeast and the oats, and mix until a soft dough forms.
Turn the dough out onto the floured Tupperware Silicone Baking Sheet and knead for 6 to 8 minutes, until smooth and no longer sticky. Put it in a greased bowl, cover and leave to rise for 45 minutes.
Heat the oven to 375 °F (190 °C). Brush the Tupperware Ultra Pro lasagna pan with the 2 tbsp melted butter. Press the risen dough evenly into the pan, cover and leave for 15 minutes.
Uncover and bake for 20 minutes. Brush the top with the topping butter, sprinkle with the oats and parsley, and bake for 5 minutes more, until golden. Let cool slightly and serve warm or at room temperature.
