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Ingredients
- 1 packet active dry yeast
- 1 1/4 cups lukewarm milk
- 3 cups King Arthur Unbleached Bread Flour
- 1 cup rolled oats (old-fashioned oats)
- 2 tablespoons butter or margarine
- 1 1/2 teaspoons salt
- 3 tablespoons brown sugar or honey
Preparation
Step 1
In the bowl of a stand mixer dissolve the yeast in the warm milk and let sit until puffy, about 5 minutes.
Add the rest of the ingredients and knead with the dough hook for about 5 minutes, or until smooth. (If not using a stand mixer, knead for approximately 10 minutes by hand).
Place dough in a lightly greased bowl, cover and allow it to rise for 1 hour, or until puffy and almost doubled in size.
Punch down the dough and shape it into a log.
Place it in a lightly greased 9 x 5-inch loaf pan, cover the pan and allow to rise for 1 to 1 1/2 hours, or until it's risen to approximately 1" to 2" over the rim of the pan.
Toward the end of the rising time, preheat the oven to 350.
Bake the bread for 35 to 40 minutes, or until the bread appears done and sounds hollow when tapped.
Let cool completely before slicing.