You know that Christmas is close when Mia starts sporting her festive red jingle bell studded scarf.

Mia is super excited about all of the sweet smelling treats in the house this time of year.  For those of you who are curious, she is STILL banned from entering the kitchen.  (Remember the icing roses that she helped herself to?)  Even though I don't allow her in the kitchen that hasn't stopped her from sneaking into the forbidden room while we're all in bed.  I have to put everything away safely before I go to bed because anything left out would be far to tempting for her to resist.  I made a batch of Oatmeal bread recently and after it had cooled, I wrapped it tightly in plastic wrap and put it into my freezer  (to protect it from Mia AND from teenagers) to save it for another day. 

I sliced a few pieces before I put the loaf away.  It was super delicious and even better toasted and topped with a pat of butter. 

Oatmeal Bread

This tender, high-rising bread makes wonderful sandwiches and great toast.

• 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.

Directions

1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.

2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.

3) Bread machine method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.

4) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.

5) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

This is a really versatile loaf of bread.  Delicious plain, with butter, almond butter, apple butter or even jam. 

I may have to make 2 loaves of Oatmeal bread next time, one to eat and one to save.

Ciao!

Oatmeal Bread

This tender, high-rising bread makes wonderful sandwiches and great toast.

• 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.

Directions

1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.

2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.

3) Bread machine method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.

4) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.

5) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.