Back-of-the-Bag Oatmeal Bread

Name: Back-of-the-Bag Oatmeal Bread
Yield: 1 loaf
Ingredients: 360 g Bread Flour; 89 g Old-fashioned rolled oats; 28 g Butter; 9 g Table salt; 40 g Light brown sugar; 2 tsp Instant yeast; 283 g Lukewarm milk; 1 each Egg white; 14 g Water; 6 g Old-fashioned rolled oats

A soft sandwich loaf with a golden oat topping.

2 hours 50 minutes1 loaf

Ingredients

Ingredients for1 loaf
Ingredient	Amount
Dough
Bread Flour	360 g
Old-fashioned rolled oats	89 g
Butter	28 g
Table salt	9 g
Light brown sugar	40 g
Instant yeast	2 tsp
Lukewarm milkLukewarm.	283 g
Oat topping
Egg whiteLarge.	1 each
WaterCold.	14 g
Old-fashioned rolled oatsRange: 6–12g.	6 g

Method

1
Mix the dough ingredients and knead for 5–7 minutes. Cover for about 1 hour, until noticeably aerated.
2
Form a tight log and put it in a greased 23 × 13cm tin. Proof 1–1½ hours, until crowned above the rim.
3
Heat the oven to 175°C/350°F. Beat the topping egg white with its cold water, brush lightly over the loaf and sprinkle with topping oats.
4
Bake 35–40 minutes, tenting if needed. Turn out onto a rack and let the loaf cool before slicing.