Oatmeal Bread

Name: Oatmeal Bread
Total time: 120 min
Yield: 1 loaf
Ingredients: Bread — 2 cups All-Purpose Flour, Plus Extra Only as Needed; Bread — 1 cup Old Fashioned Oats; Bread — ¼ cup Dark Brown Sugar Packed; Bread — 1 Active Dry Yeast Packet (¼ oz); Bread — 2 Tbsp Salted Butter Softened; Bread — ½ tsp Table Salt; Bread — 1 Large Egg Beaten for Brushing the Bread; Bread — 1 cup Warm Water (110 degrees)

A soft oatmeal yeast loaf with a golden, oat-topped crust.

Ingredients

Bread — 2 cups All-Purpose Flour, Plus Extra Only as Needed
Bread — 1 cup Old Fashioned Oats
Bread — ¼ cup Dark Brown Sugar Packed
Bread — 1 Active Dry Yeast Packet (¼ oz)
Bread — 2 Tbsp Salted Butter Softened
Bread — ½ tsp Table Salt
Bread — 1 Large Egg Beaten for Brushing the Bread
Bread — 1 cup Warm Water (110 degrees)

Method

START THE DOUGH: Place the butter, brown sugar and ¾ cup oats in a stand mixer bowl fitted with the dough hook. Add the 110°F water and yeast. Rest for 10 minutes.
KNEAD: Add the flour and salt and mix on medium for 10 minutes. If needed, add extra flour 1 Tbsp at a time until the dough forms a smooth, elastic ball that no longer sticks to the bowl.
RISE: Shape into a loaf and transfer to a loaf pan sprayed with nonstick cooking spray. Cover and let rise in a warm place for 1 hour.
BAKE: Heat the oven to 375°F. Brush the dough with the beaten egg and sprinkle with the remaining ¼ cup oats. Bake on the middle rack for 30–35 minutes, until golden. Cool in the pan for 5 minutes, then transfer to a rack.