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Bread

Oatmeal Bread

A quick bread made with oatmeal, water, sugar, shortening, salt, yeast, and white flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Oatmeal Bread

Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Oatmeal Bread

Ingredients

Directions

Make the dough

  1. Boil water, oatmeal, sugar, shortening, and salt for 5 minutes.

  2. Let the mixture cool, then add yeast.

  3. Allow the mixture to rise until light.

  4. Stir in enough white flour to make a stiff dough.

Shape and bake

  1. Place the dough in bread tins and let it rise again.

  2. Bake until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oatmeal
Thickens the cooked mixture and adds body and a hearty texture to the loaf.
Yeast
Ferments the dough, producing gas that makes the bread rise and turn light.
White flour
Forms gluten with the liquid, giving the dough structure to hold its shape.
Sugar
Feeds the yeast and contributes sweetness and browning in the crust.
Shortening
Adds fat that tenderizes the crumb and softens the texture.

The step that matters

Let the mixture cool before adding yeast. Yeast is killed by very hot liquid, so the boiled mixture must cool enough that it stays alive and can drive the rise.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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