Makes a very moist loaf and with good texture. It toasts beautifully.
This is also recommended for bread machines.
Servings: 1 loaf - 12 pieces or morePrep Time: 20 Cook Time: 30 to 40 minutes
3 cups King Arthur Unbleached Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine
1 1/2 teaspoons salt
3 tablespoons brown sugar or honey
2 teaspoons instant yeast OR 1 packet active dry yeast*
1 1/4 cups lukewarm milk
3/4 cup raisins or currants (optional)
*If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients. I use SAF instant yeast so just dumped it in with the other ingredients.
Dump all ingredients into large mixing bowl.
Stir together and knead either with mixer or by hand.
I used my large Kitchen Aid mixer and did the entire thing in it. I kneaded it about 6 minutes.
Let rise l hour. It will get puffy and large buy may not double (mine did).
Punch down, form roll and place in greased 9 x 5 loaf pan (I used a greased casserole dish)Cover with greased wax paper (I didn’t cover mine) Let rest 60 to 90 minutes until at least l inch above the pan. Note: My loaf rose much higher in one hour. Bake at 350° 35 to 40 minutes. Test with thermometer for an internal temperature of 190°.
Watch closely for browning. I sometime have to tent foil over the top so it won’t over-brown (burn).
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