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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Reviewed: May 8, 2009

Reliable, consistent recipe. I used 2 cups bread flour and one cup white whole wheat flour. As stated, the rolled oats were absorbed into the loaf. Be sure to use light setting on your bread machine. May use again.

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ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Apr. 28, 2009

this bread has a very nice texture! absolutely delicious!

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LISA4SURE

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Reviewed: Apr. 23, 2009

The oats just disappear into the bread (making it popular with grandchildren). I used 'white whole wheat' flour and removed it from bread machine after the dough cycle. Baked at 350 until I thought it was done.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Apr. 21, 2009

awesome

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Janet

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Reviewed: Apr. 18, 2009

This was delicious and very soft. Much better than the white bread recipe that came with my bread maker. It smelled amazing when baking!

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Heifer

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Reviewed: Apr. 17, 2009

This bread tastes great, but I had trouble with it crumbling after the first day. I tried to cut it thicker but it still broke apart as sandwich bread.

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Marjorie

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Reviewed: Apr. 16, 2009

This is a really awesome recipe!!! It came out tender, moist and beautiful! It's great in a sandwich or just a piece on it's own with a little butter. I don't use a bread maker, so I mixed the dry ingredients together, the yeast with the water and 4 T honey instead of brown sugar for personal preference. I mixed the wet & dry, and since the dough was really wet, I just rounded it out with the spoon and left it in the bowl covered with a piece of plastic wrap to let it rise. An hour later I kneaded it about 4 minutes with 1/2 cup of flour on the board, put in it one bread pan and let it rise for another hour. I baked at 350 for about 25 minutes (we like our bread soft... it could be baked a little longer if you like it crispy). This is definitely a keeper!

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Mrs. Hooper

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: New Albany, Indiana, USA

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Reviewed: Apr. 11, 2009

This was my first experience making bread with yeast that turned out amazing! I couldnt believe I used regular all purpose flour for this! The oats really do the trick. Wonderful soft chewy yummy texture on the inside, wonderful tender crust on the outside. Next time Im going to make it shaped like a baguette and brushed it with egg and see what happens. That fresh bread smell is addicting! I cant wait to make it again! Oh and my husband who was totally hesitant about eating sandwich bread I made has totally turned around after he ate this. Actually this bread was gone in two days! He ate like 3/4 of it lol!!! thank you for a wonderful recipe :)

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JERIBERRIES

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Apr. 10, 2009

This made an awsome loaf full of flavor and so tender. I will be making this often. I made it by hand and it was easy and rose beautifuly.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Apr. 4, 2009

Very nice bread. Slight oat flavour and wonderful crust. Loose, kind of softish, moist texture. You could use this sandwich with simple flavours as the bread is a unique taste in itself.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 4, 2009

Very good. I guess with the brown sugar, I was expecting a sweeter bread.

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CINDYW1

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Reviewed: Apr. 4, 2009

FINALLY-I am going to take time to share this rating. Yes, it is 5-stars. This is my all-time easy best bread recipe. I make this recipe about 1/2 the time I make bread as it is just the easy quick delicious bread. My grandchildren love coming to Grandma's house and know they will have this waiting for them. Instead of using the oatmeal & brown sugar, I use the individual breakfast oatmeal packages which come in maple/brn.sugar, cinnamon spice, apple cinnamon, etc. This is so quick and easy and I do not even have to look at the recipe anymore as it is so easy and quick. I put it into my bread maker and set it to dough and then when it is done I put it in one bread pan and let it raise until double and bake at 350 for 35 minutes. Perfect every time and delicious. Hope you will try it and experiment with the oatmeal packages. There is a big variety of them and I have tried them all and they all work perfect. Fun way to change flavors and oatmeal bread is so good for you. The kids will love it and they won't know how good it is for them.

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COOK471

Cooking Level: Expert

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Reviewed: Apr. 2, 2009

did not rise as much as I thought it should. a little too dense, but I will try again. good flavor.

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theOTHERmartha

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Reviewed: Mar. 29, 2009

Substituted butter for the margarine & just did half a loaf -- Turned out great! Really like the texture; Not easy to slice but tasty!

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Okiemist

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Mar. 27, 2009

I make 4 loaves of this every couple of weeks, slice and freeze, then toast when required. This is a fantastic recipe. I don't use the breadmaker. Instead, I use my kitchen aid and shape by hand. I often use 50% wheat flour with 50% white flour. I also add linseeds, pumpkin seeds and other nuts. FANTASTIC and very versatile! Thank you

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LIKO2828

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Light Oat Bread

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