Soft, yet sturdy enough for sandwiches, this bread has a great flavor. Easy to throw together, this bread is our definitely becoming a staple in baking.
With my roommate and I at home pretty much full time these days, we've been eating a lot of sandwiches. The past few times I've been at the grocery store, the bread I usually buy has been pretty limited if it is even there. With these limitations, we wanted to find a bread recipe that would be good for sandwiches. This "Back of the Bag" oatmeal bread was just right.
We made our first loaf last week, and we have made another three since then. The bread is soft, but still sturdy enough to hold up for sandwiches, with a great flavor. Plus it's easy to make! This bread is definitely a winner in our books!
3 cups bread flour 1 cup old fashioned oats 3 tablespoons brown sugar 2 tablespoons butter, softened 2 heaping teaspoons dry active yeast 1 1/2 teaspoons salt 1 1/4 cup lukewarm milk 1 egg white 1 tablespoon water 1 tablespoon oats Combine all ingredients except egg white, water and tablespoon of oats in the bowl of a stand mixer. Using a dough hook, mix on low until just barely combined. Increase speed to medium low or medium and knead in the mixer until the dough is springy. Place dough in greased bowl and let rise, covered for about an hour, until puffy. Remove from bowl and and shape into a loaf. Place in a greased loaf pan and cover with a dish towel. Let rise another 1 to 1 1/2 hours, until it has peaked about an inch over the edge of the pan. Preheat oven to 350. Combine water and egg white in a small bowl. Brush mixture over the top of the loaf. Sprinkle oats over the top of the loaf. Once the oven has preheated, bake 32-38 minutes until center of loaf registers 190 on a thermometer or until loaf makes a hollow sound when the bottom is tapped with fingers. Remove from oven and turn out of pan. Cool completely before slicing.
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