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OK, we all agree: this is our #1 recipe for oatmeal bread. Sweeter than most, it's moist and tender, perfect for both toast AND peanut butter sandwiches.
1 1/4 cups boiling water
1/2 cup rolled oats
2 tablespoons butter or margarine
1 1/4 teaspoons salt
2 tablespoons molasses or maple syrup
2 tablespoons honey
2 1/4 teaspoons instant yeast
1/4 cup Baker's Special Dry Milk
3 to 3 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup pecan meal, almond flour OR finely diced pecans, almonds or walnuts
Place the boiling water, oats, butter, salt, molasses or syrup, and honey into a medium-sized bowl, stir, and let the mixture cool to lukewarm.
Mix the remaining dough ingredients (using the lesser amount of flour) with the oat mixture, and knead – by hand, mixer, bread machine or food processor – until you've made a soft, smooth dough. Add the extra flour (if necessary) while you're kneading. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk. Gently deflate it, shape it into a log, and place it in a lightly greased 9 x 5-inch loaf pan. Cover the pan with lightly greased plastic wrap or a proof cover, and let the loaf rise till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it loosely with aluminum foil if it seems to be browning too quickly. Remove it from the oven when the internal temperature registers 190°F on an instant-read thermometer. After 5 minutes, remove the loaf from the pan and allow it to cool on a wire rack. Yield: 1 loaf.