Oatmeal Toasting & Sandwich Bread
- From the King Arthur Flour Website
This is a tender bread, just slightly sweet.
cups King Arthur Unbleached Bread Flour
cup rolled oats (old-fashioned oats)
tablespoons butter or margarine
1/2 teaspoons salt
tablespoons brown sugar or honey
teaspoons instant yeast OR 1 packet active dry yeast*
1/4 cups lukewarm milk
cup raisins or currants (optional)
*If you use active dry yeast, dissolve it in the
warm milk before combining with the remaining ingredients.
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
Machine Method: Place all of the ingredients
(except the fruit) into the pan of your machine, program machine for manual or
dough, and press Start. About 10 minutes before the end of the second kneading
cycle, check dough and adjust its consistency as necessary with additional
flour or water; finished dough should be soft and supple. Add the raisins or
currants about 3 minutes before the end of the final kneading cycle. Shape as
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.
(Mine is round because I made it in my souffle' bowl. That's a bit of the oatmeal you see on top.)
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.