Oatmeal Bread
2 Hours | Makes 1 Loaf
2 cups All-Purpose Flour
1 cup Old Fashioned Oats
¼ cup Dark Brown Sugar Packed
1 Active Dry Yeast Packet (¼ oz)
2 Tbsp Salted Butter Softened
½ tsp Table Salt
1 Large Egg Beaten for Brushing the Bread
1 cup Warm Water (110 degrees)
Place the butter, brown sugar and ¾ cup of the oats in a stand mixer fitted with the dough hook. Pour in the warm water and yeast and let it sit for 10 minutes.
Add the flour and salt and mix on medium speed for 10 minutes. Add additional flour 1 tablespoon at a time as needed until a dough ball forms and is not sticking to the bowl. The dough should be smooth and elastic.
Form the dough into a loaf shape and transfer the dough to a loaf pan sprayed with nonstick cooking spray. Cover with plastic wrap and let the dough rise in a warm dry place for 1 hour.
Preheat the oven to 375 degrees.
Brush the top of the dough with the beaten egg and sprinkle the remaining oats on top.
Bake for 30-35 minutes on the middle rack of the oven until the bread is golden brown. Cool in the pan for 5 minutes then remove the loaf from the pan and further cool on a cooling rack.
2 cups All-Purpose Flour
1 cup Old Fashioned Oats
¼ cup Dark Brown Sugar Packed
1 Active Dry Yeast Packet (¼ oz)
2 Tbsp Salted Butter Softened
½ tsp Table Salt
1 Large Egg Beaten for Brushing the Bread
1 cup Warm Water (110 degrees)
Place the butter, brown sugar and ¾ cup of the oats in a stand mixer fitted with the dough hook. Pour in the warm water and yeast and let it sit for 10 minutes.
Add the flour and salt and mix on medium speed for 10 minutes. Add additional flour 1 tablespoon at a time as needed until a dough ball forms and is not sticking to the bowl. The dough should be smooth and elastic.
Form the dough into a loaf shape and transfer the dough to a loaf pan sprayed with nonstick cooking spray. Cover with plastic wrap and let the dough rise in a warm dry place for 1 hour.
Preheat the oven to 375 degrees.
Brush the top of the dough with the beaten egg and sprinkle the remaining oats on top.
Bake for 30-35 minutes on the middle rack of the oven until the bread is golden brown. Cool in the pan for 5 minutes then remove the loaf from the pan and further cool on a cooling rack.