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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coffeecup22

Cooking Level: Expert

Living In: Matthews, North Carolina, USA

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Reviewed: Jul. 31, 2009

I think it's my bread machine but this bread was really dense and crusty. I subbed one cup of the white flour with wheat. I added the salt to the liquid and used the "light" "basic dough" settings on the machine.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jul. 28, 2009

This made fantastic toast! I followed the recipe, except I had to add more flour. It was delicious. Thanks!

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Lia

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

This is a GREAT recipe. Like others I also did this by hand using some of the recommendations offered by others. I was surprised by how easy and consistently good this recipe came out. Although I did not have rolled oats, I did have some quick cooking steal cut oats and those worked perfectly fine. I also substituted honey in place of the sugar. The flavor and texture produced was just right. Bravo!

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Isolte

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 18, 2009

Hurray!!! I have had my machine for a couple of years now and tried every boxed bread on the market with poor results. The bread simply would not rise! I have purchased bread flour, vital wheat gluten and expensive jars of instant bread machine yeast. Finally, a recipe that rises to the top of my machine without falling or never making it to the top!! I was about to throw that sucker out the window! For this recipe I used my King Arthur bread flour and Fleishmans rapid rise yeast. Substituted honey for the brown sugar. On the basic cycle my bread rose to the top of my machine and baked perfectly. Yes, it's a bit dense but that is what I expect from a home made bread. Will DEFINITELY make this again! TYVM for posting!!!

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Jul. 18, 2009

This bread was great!! I made a loaf last night and I am making one right now because the one from last night is already gone. Thanks so much for the recipe!!

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bradysmom

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Reviewed: Jul. 15, 2009

Love this bread! I made this the old fashion way, by hand. It was very easy to make and tasted wonderful. It was even better the next morning toasted with some jam.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Jun. 24, 2009

Probably one of the best breads we've ever had. Mmm-mmm :)

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Meg

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

This bread is wonderful! I made exactly as is except that I doubled it to make two loaves. I don't have a bread machine so I used my Bosch mixer. The whole family loved this. I will be making it again and again!

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KennysGirl

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Reviewed: May 21, 2009

I'm on the quest for the perfect bread machine recipe, so I'm working my way through them all on this site. This bread turned out moist and a little dense, but didn't have the yeasty homemade taste I'm looking for. It did stale quickly as another reviewer said and became crumbly. Still it was quite good and made wonderful toast and ham sandwiches.

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Burns Boiled Water

Cooking Level: Intermediate

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Reviewed: May 18, 2009

I've used Instant yeast instead of active dry - really have no idea what the difference is except perhaps marketing.

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Yulia

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Reviewed: May 14, 2009

Absolutely fabulous! This is the best bread recipe I have tried and it will definately be one I use again and again. So light and soft. Not dark and dense like others I have tried. Thank you so much for this recipe!!

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Stacy

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Light Oat Bread

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