Quick-cooking vs. regular oats for bread 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.