Ingredients
- 3 cups Bread Flour
- 1 cup quick-cooking oats
- 2 tablespoons butter or margarine
- 1 teaspoons salt
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1/2 cup water
- 3/4 cup lukewarm milk
- 2 1/4 teaspoons instant yeast OR 1 packet active dry yeast*
- .........................
- 3 tablespoons old-fashioned oats for topping
Preparation
Step 1
Place ingredients in bread machine on DOUGH cycle.
When done, remove and pounch down. Follow instructions in my notes below.
............................
MY NOTES: This bread came out soooo gorgeous, with a delicious crispy crust! I made HALF the recipe, using 2 1/4 teaspoons instant yeast. I made sure the dough was sufficeintly moist, still sticking to the pan a bit but forming a ball. (The dough was actually too WET and I had to add several tablespoons of flour.)
After the DOUGH cycle ended, I formed the dough into ball, closing the botom VERY TIGHTLY and placed it BOTTOM FIRST into my round baneoton. I place the acrylic dough-rising cover on top and let the ball of dough rise until it was just about to hit the top of the acrylic cover. Then I removed it carefully to a piece of parchment paper on the pizza peel. The oven was heating to 350 degrees.
I brushed the ENTIRE top and sides of the loaf with BREAD SHINE, and sprinkled it with old-fashioned oats. Then I brushed the oats with BREAD SHINE as well - this keeps them from falling off.
I bake the loaf in the oven for 45-50 minutes, until the temperature in the center was 200 degrees. It took a while because this was a very large round loaf of bread.
The loaf looked gorgeous when it came out of the oven and it did NOT deflate! It looked like a wonderful artisan loaf you might find in a bakery - even Jack commented on it. And it tasted absolutely delicious. I took the end slice and the crust was crunchy-delicious!