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.

 

Yep.

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.