Sally’s Oatmeal Bread. | My Little Celebration

This recipe comes from a very special woman who has become like a grandmother to me even though she’s technically not. Her name is Sally. She has the sweetest blue eyes you’ve ever seen. She loves giving hugs. Everything from her kitchen is made with love. And she’s the grandma of my best friend, Ashley who shared this recipe with me several years ago as a bridal shower gift.

The best thing about this bread is that it’s easy to make. It comes together in about 2 hours including rising and baking time. And it has a touch of honey and oatmeal that gives it an incredibly moist texture and sweetness that makes it perfect fresh out of the oven with butter or as breakfast toast with jam.

Sally made a couple loaves of this bread when John and I went to visit her and Grandpa Don at Wallowa Lake, Oregon, last year. For dinner one evening she made vegetable beef stew and served it with toasted oatmeal bread and homemade apricot jam.

I’d swear it was the best homemade bread I’d ever had. We all had several pieces that night. We couldn’t seem to stop once we started, just like with everything Grandma Sally makes. She seems to have the golden touch.

SALLY’S OATMEAL BREAD
makes 2 loaves 

INGREDIENTS
1 c oatmeal
2 c boiling water
2 T butter, softened
1/2 c honey
2 yeast packets in 1/3 c warm water
5 c flour
2 tsp. salt
1 c chopped walnuts [optional]

METHOD
Heat oven to 350 degrees. Let oatmeal and boiling water set for 20 minutes, then prepare yeast and let set for 5 minutes. Combine all other ingredients and knead briefly on a floured surface to bring it together. Let rise 40-50 minutes covered in a warm place. Punch down and split into 2 greased loaf pans. Let rise another 20-25 minutes. Then bake for 35-45 minutes, or until golden brown.

note: to make one loaf, simply halve the ingredients. also, adding candied cherries and dates is a great option for the holidays.

I hope you enjoy this bread as much as I do.
I hope it comforts you on the coldest of winter days.
I hope you eat it toasted with apricot jam.
And dunk it in warm bowls of soup.
And I hope it makes you think of the grandmothers in your life and to be thankful for them, like it does for me.

enjoy. xo. dana.