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Yep. Outstanding. The first time it came out a little gooey in the middle, so since then I have been adding about 3/4 cup more flour and baking at 350 for a hour. Perfect every time. Incredible taste and texture, and so easy to make. It's in the once-a-week rotation.

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onelson January 19, 2009

Delicious! I followed the recipe exactly... my hubby and I couldn't wait so after the timer dinged we took off the top of the bread and ate it! Then we put it back in the oven, as the center was not quite set. I think next time I will cook it a bit longer, on a lower temperature. I will definitely make it again. Thank you so much for the recipe :)

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Kootenay-Cookie January 10, 2010

This is a very easy recipe and a pretty good bread! I had to add some extra flour and couldn't find my plain oatmeal and so used 3 packets of Quaker Simple Harvest Apple Cinnamon. As it turns out, this was a great sub because it added some very nice flavor! Thank you for the recipe!

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Dwynnie April 11, 2008

Wow is this easy. We bake a lot of bread, and casserole breads are among our favorites because of the reduced kneading. I made a lot of mistakes with this bread -- I accidentally grabbed the rolled barley flakes instead of oat flakes, then dumped in some oat bran that was in a bag labeled "whole wheat flour" -- I've got to get my cabinets organized. Still, it was easy and good. Made for ZWT III

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fluffernutter June 22, 2007

A very nice loaf! It is indeed beautiful, rising up nice and round above the casserole. Lovely slight sweetness and great texture from the oats. Thanks for sharing!

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pattikay in L.A. June 03, 2007

You need to add to the description "A perfect recipe for beginner bakers who live in humid places!" No kneading, no shaping, no adding 2 extra cups of flour because it is STILL STICKY!, and it turned out amazing! We ate it with some turkey soup, and it even held up to (thick) cuts for sandwich slices. A very moist and tender bread, with a fine texture, and seriously, so easy that anyone contemplating making bread should try this one.

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CraftScout May 26, 2007

Thank you so much for such a wonderful recipe! It was crusty outside and soft inside.. Wonderful! Wasn't too sweet either. I used rolled oats instead of quick-cooking oats, and warm water instead of boiling water.. Turned out fine nonetheless! Thanks for a keeper again Wildflour!

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foodiequeen November 17, 2006

This is a nice and easy yeast bread with a wonderful flavor. I had a little trouble getting it out of the casserole dish -- maybe I let it rise too much? I'll try a slightly larger dish next time and see if that helps.

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emily hauer December 11, 2005

This is very good !! It was just sweet enough , with a nice light texture . I made mine in a 1&1/2 quart round casserole (homemade pottery) , it rose very high and baked up to a nice golden brown . It was a hit with the family . I will be baking this fine loaf again very soon ! A keeper recipe for me ! Thanks for sharing it !

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Theresa P October 23, 2005
Honey-Oat Casserole Bread