I've got a bread-machine recipe for oatmeal bread that calls for either quick-cooking oats or regular oats. Is there a reason to prefer one over the other?
'Quick cooking' (aka 'instant') oats have been cooked more, and are in smaller pieces than regular (aka. 'old fashioned', aka. 'rolled' oats).
- If you'd prefer more texture in the bread, go with the old fashioned oats.
- If you're trying to make them less noticable, go with the quick cooking oats.
- If you only have one on hand, go with whatever it is that you already have.