Oatmeal Bread

I may just have a new favorite bread.  This is it.  It is pretty easy, rises well, is moist, makes great sandwiches and you don't have to soak the oatmeal.
New favorite.
Oatmeal Bread
makes 2 loaves
6 cups flour
2 cups rolled oats (old-fashioned oatmeal)
1/4 cup (half a stick) butter, softened
1 Tablespoon salt
1/4 cup brown sugar OR honey (I used honey)
1 Tablespoon PLUS 1 teaspoon instant yeast OR 2 packets active dry yeast
1/2 cup warm water
1 can evaporated milk plus enough water to make 2 cups
In the bowl of an electric mixer, combine the water, milk, honey/sugar and yeast.  Let sit for about 5-10 minutes.
To this add the remaining ingredients. 
Combine with a dough hook to make a shaggy dough.  Knead dough 5 minutes more until smooth.
Place dough in a lightly oiled bowl.  Flip the dough so both sides are oily.
Cover the bowl and allow it to rest for 1 hour.  It'll become quite puffy.
Divide dough in half.  Transfer 1/2 the dough onto a lightly oiled surface (my dough was oily enough that I didn't oil the surface) and shape it into a log.  Place the log in a lightly greased 9x5 inch loaf pan.  Repeat with the other dough.
Cover the pans with plastic wrap (lightly) and allow dough to rise for 1 hour, until it's crested 1 to 2 inches over the rim of the pan.  (It only took 30 minutes for mine.)
Bake the bread in a preheated 350 degree oven for 35 to 40 minutes, or until golden brown and it sounds hollow when tapped.
Remove from pan to cool.

1 comment:

  1. This was yummy Audrey! My dough was much drier than yours but the bread was delicious!