Oatmeal Bread
Chris Merlini
ingredients
- 3 cups unbleached bread flour
- 1 cup rolled oats (old-fashioned oats)
- 2 tablespoons butter
- 1 1/2 teaspoon salt
- 3 tablespoons brown sugar or honey
- 1 packet active dry yeast*
- 1 1/4 cups lukewarm milk
- 3/4 cup raisens or currants (optional)
directions
- 1
*Dissolve the active dry yeast in the warm milk before combining with the remaining ingredients.
- 2
In the bowl of the electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough by hand (10 minutes) until it’s smooth. Place dough in a lightly greased bowl, cover and allow to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk.
- 3
Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan with a lightly greased plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours, till it’s crested 1 to 2 inches over the rim of the pan.
- 4
Bake the bread in a preheated 350 degree oven for 35 to 40 minutes. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Source: Chris Merlini
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