All-Purpose Oatmeal Bread Dough

Name: All-Purpose Oatmeal Bread Dough
Yield: 4 servings
Cuisine: American
Ingredients: 160 grams Bread (strong) flour; 40 grams Oatmeal; 20 grams Sugar; 3 grams Salt; 15 grams Butter; 140 ml Milk (during the cold months, warm to the touch); 3 grams Dry yeast

cookpad.japan @cookpad_jp

I'm addicted to oatmeal, so I baked this bread. I also wanted to make a dough that didn't use eggs, and will stay fresh for at least 3 days.

The amount of water depends on the type of flour that you use, so adjust accordingly. Recipe by MeguBroaden

I'm addicted to oatmeal, so I baked this bread. I also wanted to make a dough that didn't use eggs, and will stay fresh for at least 3 days.

The amount of water depends on the type of flour that you use, so adjust accordingly. Recipe by MeguBroaden

cookpad.japan @cookpad_jp

I'm addicted to oatmeal, so I baked this bread. I also wanted to make a dough that didn't use eggs, and will stay fresh for at least 3 days.

The amount of water depends on the type of flour that you use, so adjust accordingly. Recipe by MeguBroaden

I'm addicted to oatmeal, so I baked this bread. I also wanted to make a dough that didn't use eggs, and will stay fresh for at least 3 days.

The amount of water depends on the type of flour that you use, so adjust accordingly. Recipe by MeguBroaden

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Ingredients

4 servings

160 gramsBread (strong) flour
40 gramsOatmeal
20 gramsSugar
3 gramsSalt
15 gramsButter
140 mlMilk (during the cold months, warm to the touch)
3 gramsDry yeast

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Steps

1

Place all of the ingredients into the bread maker case and put the yeast into the yeast container. Leave the bread maker to do everything as far as the first rising.
2

After the first rising, divide into as many pieces as you like, cover with plastic wrap and a damp cloth, and let sit for 20 minutes.
3

Next, transfer into whatever baking pan you are using The main photo that I uploaded shows iced apple custard rolls. This time I made walnut and red bean paste rolls.
4

Leave rise for a second time by using your oven's bread proofing function at 40°C for 20~25 minutes. This is where you should coat with the glaze.
5

Bake for 13-15 minutes in an oven that has been preheated to 180°C, and then they are complete.