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Oatmeal Sandwich Bread

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Level: Easy

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Description

This soft and fluffy oatmeal sandwich bread is a breeze to make and yields two loaves!

Note: Prep time includes inactive time of 2 hours.

From Bridget Edwards of Bake at 350.

Ingredients

  • 1 cup Old-fashioned (rolled) Oats, Plus More For Topping
  • ½ cups Lightly Packed Light Brown Sugar
  • 4 Tablespoons Salted Butter
  • 2 cups Boiling Water
  • 6 cups Bread Flour
  • 1 Tablespoon Instant Yeast
  • 1 Tablespoon Kosher Salt
  • ¼ cups Dry Milk
  • FOR THE EGG WASH:
  • 1  Egg
  • 1 teaspoon Water

Preparation

Grease two 8 x 4 inch loaf pans.

Place oats, sugar, and butter in a large bowl. Pour boiling water over the top. Stir until combined, then let cool for 20 minutes or so, stirring occasionally.

In the bowl of an electric mixer, stir flour, yeast, salt, and dry milk. Pour in oatmeal mixture. Use the paddle attachment to combine. Switch to the dough hook and knead dough until smooth, about 5 minutes. (You can knead by hand as well on a lightly floured surface.)

Shape dough into a ball and place in an oiled bowl. Cover with an oiled piece of plastic wrap. Let dough rise for about 1 hour until doubled in size.

Divide dough in half, shape into loaves, and place in prepared pans. Cover with oiled plastic wrap and let rise another hour. The dough should come to about 1 inch over the edge of the pan.

Preheat oven to 350ºF.

Use a fork to whisk egg and water. Brush over the loaves, sprinkle with oats.

Bake for 35 minutes or so until golden. Run a knife along the edge of the pans and remove the bread. Cool on a wire cooling rack.

To freeze, let the bread cool completely. Wrap in foil, then place in a freezer zip-top bag. Defrost at room temperature.

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