Well, I'm not Ann, and I didn't copy that recipe...but when I make oatmeal bread, I bake it 50 to 60 minutes at 350.
I really don't think it'll be done in 45minutes.
Linda C

Linda,

If you are just starting to bake bread, you can use an instant read thermometer to check if the bread is done. The temp. should be about 200 degrees (between 190 and 200)when the bread is done. Once you have made the bread a few times you should have no trouble telling when it is done by look and feel.

I don't have Ann's recipe, but I have several Oatmeal bread recipes and most bake at 350 for between 50 and 65 minutes. You can check it at 45 minutes and bake it for another 5 to 10 minutes depending on how it looks, then check it again. If it looks done, check the temp. If not done toss it back in for another 3 to 5 minutes. That's how I learned when I started making bread 20 years ago. I don't check the temp anymore since I call tell if it is done by looking at it and touching it, unless I try a new recipe that I'm not sure about.

Joanne

Thanks!

I seem to be "hit or miss" in my bread baking skills. I have made baguettes, focaccia and croissants which have been very good, but when it comes to just a loaf of bread the wheels fall off! LOL

I will keep trying until I get it right, tho!

I am still feeding the sourdough starter that I got from Teresa. I was planning on making sourdough today but I wasn't prepared enough to get that in the works last night!

Soon, very soon!

Linda

Linda maybe I am going to be eating crow but I cannot imagine that this is an Ann recipe.....it just doesn't sit with me as being something she would do.

Could it be someone else's?

Linda, I'm sorry I wasn't around to help you, I was working today. It looks like you were well taken care of though. You can't go wrong at 350°F but for future reference James Beard's recipe calls for baking at 375°F.

Sharon, normally you would be right. Not something I make often but I make it occasionally because Moe likes it. It is one of James Beard's recipes.

Home Cookin Chapter: Recipes From Thibeault's Table

Oatmeal Bread with Cooked Oatmeal
=================================

Oatmeal Bread with Cooked Oatmeal

James Beard - Beard on Bread

There are two or three favorite recipes for oatmeal bread in this coun-
try. I first encountered this one in Nevada, in a restaurant that was made
famous by Lucius Beebe, and it was so good that I extracted the recipe
from the owner and have been using it for many years. It is an interesting,
loosely textured bread with an unusual light-brown color and a rich, full
flavour. It is delicious with sweet butter, and it keeps well.

[2 small loavesj
1 cup coarse rolled oats
1 cup boiling Water
2 packages active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (100° to 115°, approximately)
1 cup warm milk
1 tablespoon salt
1/4 cup dark brown sugar
4 to 5 cups all-purpose flour approximately

Cook the oats in the boiling water until thickened, about 3 minutes.
Pour into a large mixing bowl and allow to cool to lukewarm, Mean-
while stir the yeast and teaspoon of sugar into the warm water until dis-
solved, and allow to proof. Add the warm milk, salt, brown sugar, and
yeast mixture to the oats and stir well, then Stir in 4 cups of flour, 1 cup at a time. Turn out on a floured board, Knead into a smooth, pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes,) Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
Punch the dough down. Knead for 2 or 3 minutes and shape into two
loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in
the tins, cover, and let rise in a warm place until about even with the top of the tins, or amost doubled in bulk.

Bake in a 375°F oven for about 50 minutes.

Well, I baked them at 350 for about 50-60 minutes. Let's ust say they do not look as beautiful as yours, Ann!

During the second rise, I covered the loaf pans with Saran, but the dough stuck to it...bad. The loaves deflated, so I kneaded them again adding a little flour since the dough seemed way too sticky.

They didn't raise again as much as I would have liked. So my first attempt was not successful, but the flavor is really good so I will try again.

I am DETERMINED to make a decent loaf of bread! LOL

Linda

Ah, I have Beard on Bread, and have eyeballed that recipe from time to time but been reluctant to try it...oatmeal just seemed like it would be too heavy for bread...but looking at the pic, I can see that isn't the case, so I will be trying it, finally (the book is so old the pages have gone sort of brown). I love that little book, it helped me make the jump from the challah my mother taught me to make, a familiar old friend, to other breads.

Linda,

If you are going to cover the dough with plastic wrap instead of a towel, try spraying the plastic wrap with Pam or oiling it lightly. That way the bread will not stick.

Yep, Joanne, learned that the hard way yesterday! LOL

rachelellen, I think this bread (when made right) is not heavy at all and has a very nice flavor.

Linda