Miss Polly’s Oatmeal Batter πŸž

This recipe was adapted and made healthier from an old 1978 Crisco’s Good Cooking Made Easy Cookbook.

The original recipe was called oatmeal round bread. I call it oatmeal batter bread and it actually tastes a lot like squaw bread but much easier, and without Rye flour.

I substituted molasses and about a tablespoon of orange flower honey for the 1/4 cup honey called for in the recipe. And instead of the hydrogenated not very good for you fat that was in the original I substituted 1/3 cup of Pompeian Mediterranean Blend oil, which those of you who read my blog know is very good for you – canola oil extra virgin olive oil and grapeseed oil.

Original recipe called for 1 cup rolled oats and instant I used one cup instant oats.

This is one of the easiest breads I’ve ever made and has a nice light texture and I baked it in a beautiful stoneware Ramekin that was my mother’s and I don’t believe she ever used it, but I wanted it so I could not only cook and bake with the same Tender loving care she did, but also cherish it too.

I sprayed the inside of the large casserole dish with Baker’s Joy before adding the yeasted doubly risen batter.

  • 3 cups all-purpose flour
  • 1 Cup instant oatmeal
  • 1 package Fleischmann’s active dry yeast
  • 1 and 1/4 cups water or milk
  • One third cup Pompeian Mediterranean oil or canola oil or extra virgin olive oil or grapeseed oil. You have your choice of any of the healthy ones.
  • 1/4 cup molasses
  • 1 tbsp orange flower honey
  • 1 egg
  • 1 egg yolk- if the eggs are fresh you’ll be able to Simply scoop out the egg yolk with the palm of your hand like I did
  • 3 tablespoons of the instant oats for the top of the bread
  • The reserved egg white for brushing on top before you put the oats onπŸ‘Œ
  1. And a KitchenAid mixer Bowl or other professional type mixer mix the flour, oats, active dry yeast, water or milk, 1/3 cup of oil, 1/4 cup blackstrap molasses, 1 tbsp honey, together and mix until thoroughly blended with the paddle attachment.
  2. Make sure the liquid is about 115 degrees so the yeast will be activated.
  3. Mix until thoroughly blended and all the dry ingredients are incorporated within the wet ingredients.
  4. Let It Rise until doubled in size.
  5. Then bake in a 350 degree oven for about 45 to 50 minutes.
  6. And that’s about all there is to it!

You will have a fantastic bread that is great for sandwiches. Even though I baked mine in a large round Ramekin, you can simply cut the large slices in half and make a sandwich with it.

This bread doesn’t have a really hard crust to it, which is good, because sandwiches with hard crusted bread are good for ciabattas and Panini’s but not for an ordinary sandwiches like grilled cheese, or a ham sandwich and things like that peanut butter and jelly. Kids will 😍 this bread. If you want a lighter 🍞 simply sub in all 🍯 for the molasses.

I definitely will make variations on this one pretty few saw the books I went through before making my decision to make this one you wouldn’t believe it.

I hope you enjoy it as much as I have mine. If you make it write in the comment box that you made it and tell me how you liked it.

Recipe and photos by Paulette L Motzko.

Christmas Day 2018.

9:16 p.m.