Outrageously Oatmeal

This is about as easy as homemade bread gets. Bread machine baking strips the guesswork out of working with yeast, and this loaf uses a little applesauce in place of butter or oil, which keeps the crumb tender without adding fat.

The rolled oats do double duty. They soften into the dough during kneading and give the finished bread a slight chew plus a hint of natural sweetness. Honey supports the yeast and helps build a deeper golden crust.

Load ingredients in the order your machine specifies, usually wet first, then dry, with yeast on top away from the salt. Salt and direct contact with yeast before mixing can kill the rise before it starts.

Kitchen Tips

• Use bread flour, not all-purpose. The extra gluten gives the loaf its structure and chew.
• Warm water (about 110°F / 43°C) activates the yeast faster, but room temperature works for delayed-start settings.
• Check the dough ball 5 minutes into kneading. If sticky, add a tablespoon of flour; if dry, a teaspoon of water.
• Cool fully on a rack before slicing. Warm bread compresses under a knife and gums up.

Variations

• Add a tablespoon of ground flax or chia to the dry ingredients for extra fiber.
• Swap honey for maple syrup or brown sugar for a different sweetness profile.
• Stir in a handful of raisins or chopped dried apples at the mix-in beep for fruit-oat bread.