Oatmeal Bread

Yes, this is a bread that has oatmeal in it. But don't let that turn you off! In this recipe, the oatmeal is soaked in milk before using it, and it simply disappears into the flour. If you don't tell people it has oatmeal, they'd never know. Molasses gives this bread a lovely light golden-brown color on the inside, but what really sets it apart is the moisture. Thanks to the oatmeal, this bread is as moist inside as a piece of cake. It's so good, and great for sandwiches or toast.

Ingredients:
2 c. oatmeal. Quick cook, regular, whatever.
1 1/2 c. milk
1 package dry yeast
1/4 c. warm water, slightly warmer than body temp.
1 egg
2 tblsp. oil or melted butter
3 tblsp. molasses. You can substitute brown sugar, but you won't get the same golden-brown color on the inside of the bread.
2 tsp. salt
2 1/2 c. flour, approximately

At least two hours before making the bread, mix the milk and oatmeal together. Cover the bowl with a lid or plastic wrap, and put it in the fridge to soak. You can do this overnight, if you like.

Bring the oatmeal/milk mixture out of the fridge at least 20-30 minutes before breadmaking, so the mixture can come up to room temp. It may be tempting to pop the mixture in the microwave for a moment to warm it up. Don't do it! Adding heat will start cooking the oatmeal, which affects the final flavor of the bread.

Mix the yeast with the warm water and let it sit for a moment to foam, maybe 2-5 minutes. Add the yeast mixture, egg, oil, salt and molasses to the oatmeal and mix well. Stir in the flour, 1/2 cup at a time, until the mixture comes together in a thick, shaggy dough.

Turn the dough out on a lightly floured surface and knead until it feels springy and elastic, about 8-10 minutes. Put the dough face-down in a greased bowl, then flip it over. This greases both sides of the dough. Cover the bowl with a kitchen towel or plastic wrap, and let the dough rise until it's doubled in size.

With your fist, gently punch out the air in the dough. Turn it out onto a lightly floured surface and gently press the air bubbles out. Shape the dough into a loaf, then put it into a greased 9x5 bread pan. Cover the pan and let the dough rise again until doubled in size.

Bake in a preheated 375 degree oven for 35-40 minutes, or until the crust is browned and the loaf sounds hollow. To find out, turn the pan upside-down. The loaf of bread should come right out. Thump it on the bottom with your finger. If it sounds hollow, the bread is done. If not, slide the bread back in the pan and cook it for a little longer.

When it's done, let it cool completely before cutting into it. If you want crunchy crust, leave the bread as is. If you want soft crust, rub the top of the bread with a stick of butter while its still hot. Either way, it's great.