Oatmeal Sandwich Bread

By fluteanjel

Ingredients

• 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
• 2 teaspoons instant yeast OR 1 packet active dry yeast*
• 1 1/4 cups lukewarm milk
• 3/4 cup raisins or currants (optional)
• If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.

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 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. Shape as directed below



Shaping: 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, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 60 to 90 minutes, till it's crested 1" to 2" over the rim of the pan.

Baking: Bake the bread in a preheated 350F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Yield: 1 loaf.