Yield: One loaf
1 cup milk
1 tablespoon canola oil
2 tbsp dark brown sugar
¾ tsp salt
1 pkg yeast
2 tbsp lukewarm water
1 cup regular rolled oats (not quick or instant), plus 2 tbsp for sprinkling
2 to 2 ½ cups all-purpose flour
-grease one 9” x 5 ½” loaf pan
Combine the milk, canola oil, brown sugar, and salt in a medium saucepan. Heat over low heat just until bubbles begin to form around the edge of the milk. Remove from heat and cool to lukewarm.
In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in the water. Then add the lukewarm milk mixture and mix briefly until combined.
Add the oats and 2 cups of the all-purpose flour. Mix on low and add just enough of the remaining all-purpose flour to keep the dough from sticking to the sides of the bowl. Continue kneading for about 10 minutes until smooth.
Turn the dough out onto a lightly floured board and knead briefly into a smooth ball. Place in a greased bowl, turning so that all of the dough is oiled. Cover with plastic wrap and place in a warm area to rise for two hours, or until approximately doubled in bulk.
Turn the dough out onto a lightly floured bowl and shape into a loaf. Place into the greased loaf pan, and cover with plastic wrap. Allow to rise in a warm place until doubled in bulk, about 45 minutes.
Pre-heat oven to 400˚F. Brush top of loaf very lightly with water and sprinkle the extra oats on top. Bake for approximately 35 to 40 minutes (depending on oven). Loaf will be browned, fragrant, and pulling away from the sides of the pan when ready.
Remove from pan and cool on a wire rack.
Adapted from The New York Times Cook Book by Craig Claiborne. Copyright ©1961 by Craig Claiborne. Published by Harper & Row, Publishers, Inc.