'Back-of-the-bag' King Arthur Oatmeal Bread

This is one of the best loaves of bread I have ever made, based on a famous recipe. Friends swear about King Arthur recipes, and now I do too. I only modified King Arthur's recipe slightly, adding the yolk of the egg I used for the eggwash on the crust.

Goes great with a big pot of bean soup. And it toasts up so nicely - aroma therapy for the whole house!

3-1/4 to 3-1/2 cups bread flour

1 cup old fashioned oats

2 tsp active dry yeast

2 Tbsp honey

1-1/2 tsp salt

2 Tbsp butter, finely diced

1 egg yolk

1-1/4 cup lukewarm (about 100F) milk

1 egg white plus 1 Tbsp water

about 1/4 cup old fashioned oats for topping

Mix ingredients to a firm but still tacky dough. You’ll have to adjust the final amount of dough to the humidity of your kitchen and flour - err on the sticky side for a lighter, moister loaf. Knead dough 5 minutes. Roll dough around in an oiled bowl and cover with plastic wrap.

Allow dough to rise an hour.

On a clean work surface, push dough out to a 6x9-inch rectangle. Fold dough up like a letter and roll slightly to form a log. Push down and repeat three more times, finally to form a log the length of your 9x5-inch loaf pan (6 cups).

Grease loaf pan (I like to sprinkle with coarse corn meal to aid in releasing). Place dough log (seam-side down) into loaf pan. Loosely cover with an oiled sheet of plastic wrap. Allow to rise at least one inch above the top edge of the pan - this will take 1-2 hours, depending on your kitchen environment.

Preheat oven to 350. Whisk together the egg white and water in a small bowl. Brush egg wash all over top of loaf. Then generously sprinkle some extra oat flakes on top.

Bake about 45 minutes, until the loaf is golden brown and the interior temperature of the bread reaches 190F.

Remove from oven and release from loaf pan onto a cooling rack.

Do not wrap for storage until completely cooled to room temperature.

Makes 1 loaf.

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