Here is the recipe I used for the oatmeal sandwich bread I mentioned in yesterday's home sick post. It was so good that I couldn't keep it to myself. It did brown pretty quickly so keep an eye on it in the oven and tent it as noted in the recipe below.
You will not be disappointed with this recipe.
I have to thank Frugal Girl for getting me so interested in baking bread. She has some incredible recipes on her blog and she posts a new one each Wednesday. Check her out. I want to try her overnight cinnamon rolls recipe.
Oatmeal Sandwich Bread
3 cups unbleached bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 tablespoons honey
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk
*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.
- In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.
- Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.
- Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
- Transfer the dough to a lightly oiled surface, and shape it into a log.
- Place the log in a lightly greased 9" x 5" loaf pan and cover with lightly greased plastic wrap.
- Allow the dough to rise for 45 minutes to one hour, until it rises 1" to 2" over the rim of the pan.
- Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.