All-Purpose Oatmeal Bread Dough

All-Purpose Oatmeal Bread Dough

A fluffy, soft dough that is easy to handle.
Its suitable for both sweet and savoury breads.

Ingredients: 4 normal muffin pans or 8 petit muffin pans

Bread (strong) flour
160 g
40 g
20 g
3 g
15 g
Milk (during the cold months, warm to the touch)
140 ml
Dry yeast
3 g


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.

Story Behind this Recipe

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.