A loaf on the table gives brunch a useful center of gravity. People can take a slice alongside eggs, build a small sandwich or keep things simple with butter. Oatmeal bread is particularly appealing when the rest of the meal includes several little dishes rather than one large centerpiece.
King Arthur Baking’s Back-of-the-Bag Oatmeal Bread combines bread flour, rolled oats, milk, butter and yeast, with honey or brown sugar as the sweetener. An egg-white wash helps the oat topping adhere. It is a raised sandwich loaf rather than a quick bread, so allow time for both rises and cooling before you plan to slice it.
Our serving suggestion is to put the loaf on a board with a serrated knife and offer toppings separately. A savory spread on one side of the table and preserves on the other lets the same bread work across different plates. Avoid turning every slice into toast in advance if guests will arrive at different times.
For a more substantial plate, pair a slice with our spinach and mushroom crustless quiche feature. The loaf can play a supporting role without another elaborate preparation competing for the oven. Follow the publisher’s full formula and shaping guidance, including its notes on flour measurement and cooling.
Recipe credit: King Arthur Baking. The complete quantities, method and baker’s tips are available through the original recipe below.