Reviewed: Nov. 3, 2009

Love this recipe, I use the bread machine to knead then I bake the bread in my oven.

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twila

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Reviewed: Oct. 27, 2009

There are so many factors that can influence how a loaf of bread turns out and maybe the "negative factor genies" were working with me on this one. Of all the bread machine recipes I've tried this is probably my least favorite. The dough rose too high, which resulted in a bread that was too moist, fluffy and soft for my liking. (Once out of the bread machine I did throw it in the oven for an additional ten minutes at 375 degrees) It just didn't have the substance or the texture I like in bread, though I admit I grew up with homemade Italian bread! I also thought the taste was rather flat. In hindsight, I'd increase the salt and decrease the yeast and sugar. Also, I assumed I'd notice the oatmeal in the bread, but I did not. Either I just had a bad bread baking day, or it's just a matter of personal preference, or maybe this is one of those breads that's best baked in the oven.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 16, 2009

I love this bread , I did`t use the bread machine, I made it with 1 cup whole wheat and 2 cups AP flour .

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 12, 2009

I have made this recipe numerous times for my immediate family and general acquaintances. It's always a hit and turns out perfect every time!

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RONDARAE

Cooking Level: Professional

Home Town: Topeka, Kansas, USA

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Reviewed: Oct. 5, 2009

Very good recipe, I prefer whole wheat bread so I modified a little, did not use any all-purpose flour, instead used 1 1/2 cup bread flour and 1 1/2 cup whole wheat flour. And then baked in my bread machine on Whole wheat setting. Turned out really good very flavorful and moist.

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JenMaye

Cooking Level: Expert

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Reviewed: Oct. 4, 2009

Excellent! I put 1 cup of craisins for taste and color.

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sharon

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Reviewed: Oct. 2, 2009

Delicious recipe! I used 2 cups white flour and 1 cup wholewheat. I am going to experiment with adding 4 tablespoons of flax-seed meal to boost the fiber.

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Grandma Gene

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Reviewed: Sep. 19, 2009

Very good! I took a risk and doubled the recipe the first time I made it and I am glad! It was fluffy with a good crust...prefect sandwich bread. I made mine by hand since I prefer bread like this when I have the time. I also made it with 1/3 whole wheat bread flour and 2/3 of it with white bread flour. This is a keeper for sure!

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Sep. 18, 2009

Wonderful!

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Anthony

Cooking Level: Intermediate

Living In: Mankato, Minnesota, USA

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Reviewed: Sep. 16, 2009

This was a good bread. I use 1 1/2 cup AP flour and 1 3/8 c. wheat flour. I added 2 T. Wheat gluten, and increased the yeast to 2 t. I also added 2 T. of honey. I do not use my bread machine for baking, therefore, I used the dough settings on the bread machine. After the cycle, I kneaded the dough a couple of times and let it rise in a baking pan for 40 minutes. I then baked it in the oven for 25 minutes at 350 degrees. The bread is light, fluffy, healthy and delicious.

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rhae

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Reviewed: Sep. 15, 2009

Turned out great! Didn't last long in our house.

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Heather

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Reviewed: Sep. 7, 2009

Light, fluffy, a great loaf of bread. It was gone before noon. Even with a larger bread machine, keep the measurements as weritten. In my two quart machine, it still worked better with the measurements found in the original recipe. I did not have luck scaling it up to a larger size.

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MARTAFRANK

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 7, 2009

I followed MommyFromSeattle's advice for making this bread from hand. It came out lovely and soft! I'm so happy it's the best homemade bread I have ever made! Only draw back it that it has a slight yeasty/sweet smell and taste which I dislike. I which re-make, but want to try other recipes first.

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Ban

Living In: London, Greater London, England, U.K.

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Reviewed: Aug. 30, 2009

Love this bread...I use it in my bread machine...the only bad thing is that we eat the whole loaf in one day! :)

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Kerri

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Reviewed: Aug. 26, 2009

I used a little less salt, subbed with Olive Oil and Honey. Nice flavor and outter crispy texture.

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inounvme

Cooking Level: Expert

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Reviewed: Aug. 18, 2009

Beautiful bread. Just wonderful. I don't own a bread machine but I do have a 30 year old Kitchen Aid that's still kickin' so I used that. I proofed the yeast with the brown sugar and warm water in the mixer bowl for ten minutes, then added the melted butter, and then the dry ingredients. When I switched to my dough hook, the batter was still a bit wet, so I added about 4 tbsp. more of flour to firm it up. After that, it was no problem getting it to jump on the hook. I kneaded it with the bread hook for five minutes, then patted it into a large circle and set it to rise for an hour or so in a saran wrap-covered greased bowl on my warm oven. After the hour, I formed it into a loaf and set it to rise again in the loaf pan for about 45 minutes, covered with saran wrap again. I baked it for about a half hour. Came out perfectly and the taste and smell is out of this world. Love it. NOTE: Hubs loved it, too. This is a keeper.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 16, 2009

This was a fantastic bread. I did this fully in the bread machine and used whole wheat bread flour instead of all purpose flour and it turned out beautifully. One of my husband's favorite every day breads.

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ready2spark

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Reviewed: Aug. 9, 2009

I was quite dissapointed in this recipe. I made up a few bags of the dry ingrediants thinking that I would love it based upon the reviews on this site. However each loaf I made after measuring precisely each ingrediant listed resulted in my loaves caving in on top. The crust also became very hard and dense. Perhaps next time I will try making this on the dough cycle only then baking it in the oven.

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Aug. 3, 2009

Great tasting bread. My boys 7 and 9 year old really loved it. My husband and I liked it as well. I have made different breads in my bread machine and this I rate as one that I intend to use often. I didn't have 3 cups of reg. white flour only 1 cup so I used 2 cups bread flour and 1 cup white all purpose flour. Someone on the site mentioned that the oats give it some gluten so I decreased the oats by taking away 3 tablespoons. The bread turned out great except it sunk in the middle a little. Nevertheless, it didn't change the bread flavor or texture it still was delicious. Maybe I just need to add a tiny bit less of the yeast. Maybe that was the problem or maybe because I used some bread flour in the recipe.

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eileen

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

I think the reviewers who stated that it didn't rise well or had a too dense texture let the yeast touch a liquid before baking it in the bread machine. My bread machine instructions states never to let the yeast touch any liquid or it will not rise well. (some may argue with this, but I found it to be true.)So I changed the order of ingredients so that the flour was last, before adding the yeast. This is excellent oat bread. I followed others reviews and added honey instead of brown sugar and olive oil instead of margarine, otherwise did not change anything. This bread makes a great toast for breakfast as well as sandwiches. My family asked if I could pack their sandwiches with this so I will be making this bread at least 3x a week.

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