Description

Brown Sugar Oat Bread is a soft and lightly sweet homemade loaf made with rolled oats, brown sugar and milk for a tender crumb and warm flavor. It works well for sandwiches, toast or a fresh slice with butter. The dough is easy to prepare and the oats add a wholesome chew while keeping the loaf moist and hearty.

Ingredients

3 cups 360g King Arthur Unbleached Bread Flour

1 cup 89g old fashioned rolled oats or 1 cup 113g King Arthur Rolled Oats

2 tablespoons 28g butter

1 1/2 teaspoons 9g table salt

3 tablespoons 40g light brown sugar or dark brown sugar or 3 tablespoons 63g honey

2 teaspoons instant yeast or equal amount active dry yeast

1 1/4 cups 283g lukewarm milk

1 large egg white for topping

1 tablespoon 14g cold water for topping

1 to 2 tablespoons 6g to 12g rolled oats for topping or 1 to 2 tablespoons 7g to 14g King Arthur Rolled Oats

Optional dairy free swaps dairy free butter and plant based milk such as almond milk or rice milk

Optional add ins chopped nuts dried fruit or seeds at the end of mixing

Instructions

2. Weigh or measure the flour by spooning it into a cup and leveling it

3. In a large bowl or stand mixer bowl combine bread flour rolled oats butter salt brown sugar or honey instant yeast and lukewarm milk mix until a rough dough forms

4. Knead by hand or mixer until the dough becomes soft and springy about 5 to 7 minutes avoid adding extra flour even if sticky

5. If kneading by hand lightly grease the work surface instead of flouring it to keep the dough moist

6. Place the kneaded dough in a lightly greased bowl cover and let rise at room temperature about 1 hour until puffy

7. If the kitchen is cool place the dough in a turned off oven with the light on

8. Transfer the dough to a lightly oiled surface and press into a 6 by 8 inch rectangle

9. Fold the top third toward the center and press to seal fold upper corners inward and press repeat folding until a tight log forms 9 to 10 inches long

10. Tuck the ends under and place seam side down in a greased 9 by 5 inch loaf pan cover and let rise 1 to 1 1/2 hours until the loaf peaks about 1 inch above the pan

11. Preheat oven to 350°F toward the end of rising

12. Beat the egg white with cold water brush lightly over the surface then sprinkle rolled oats on top

13. Bake 35 to 40 minutes until golden brown cover loosely with foil if browning too quickly

14. The loaf is done when the center reads 190°F or sounds hollow when tapped

15. Cool the loaf out of the pan on a rack and allow to cool fully before slicing

16. Wrap and store at room temperature several days or freeze for longer storage

17.

Notes

Rolled oats give the best texture quick oats break down too easily

Light or dark brown sugar both work dark sugar adds deeper flavor

Instant yeast gives steady rising but active dry yeast works the same when added with the dry ingredients

The dough will feel sticky at first avoid adding extra flour to keep the loaf tender

For a softer crust brush the warm loaf with melted butter after baking

For whole grain variation replace up to one cup of bread flour with whole wheat flour expect a slightly denser loaf

Freeze the loaf whole or sliced keep wrapped while thawing to preserve moisture

To make buns divide the dough shape into rounds reduce baking time as needed

Prep Time: 15 mins
Cook Time: 35 to 40 mins
Category: Bread
Method: Baking
Cuisine: American