Oatmeal Sandwich Bread

By broots

Ingredients

• 1 cup water
• 1/3 cup milk
• 1/4 cup (1/2 stick) butter
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 cup rolled oats
• 1/2 cup rolled oats, ground*
• 2 1/2 teaspoons instant yeast
• 1 tablespoon King Arthur Whole-Grain Bread Improver
• 1 1/2 teaspoons salt
• 2 1/2 cups King Arthur Special For Machines Bread Flour

Details

Servings 1
Adapted from kingarthurflour.com

Preparation

Step 1

Manual Method: 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 the dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.

Transfer the dough to a lightly oiled work surface, and shape it into a log. Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan (with an acrylic dough cover, or with lightly greased plastic wrap), and allow the dough to rise for 45 minutes to 1 hour, till it's crested 1 to 2 inches 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. Yield: 1 loaf.

Note: If you prefer oatmeal bread sweetened the traditional way, with molasses, simply substitute 3 tablespoons molasses for the brown sugar and honey. The resultant bread will be darker in color, and slightly stronger tasting.