Easy Bread Machine Oatmeal Bread

This is the kind of loaf that makes your bread machine pay for itself. Oats give the crumb a subtle hearty character without weighing it down, and the small amount of butter and milk delivers softness that holds up to sandwich-making and toasting. The 2⅓ cups of bread flour is the right ratio. Too little flour and the dough won’t develop proper structure. Too much and the loaf gets dense and dry.

Use old-fashioned rolled oats, not instant or quick. The recipe just says oatmeal, but the texture works best with rolled oats that survive the kneading cycle and leave visible specks through the crumb. Instant oats dissolve into paste during mixing and the bread loses both texture and visual appeal. The small touch of butter instead of oil keeps the crust soft and adds a faint dairy sweetness.

Kitchen Tips

• Add the ingredients in your bread machine’s recommended order. Most call for liquids first, dry on top, with the yeast in a dry well away from salt and water.
• Use lukewarm milk and water if your machine doesn’t have a preheating cycle. Cold liquids slow the rise and you’ll get a denser loaf.
• Choose a light or medium crust setting. Dark crust will dry out the relatively low-hydration dough.
• Cool the loaf on a wire rack for at least 30 minutes before slicing. Hot bread tears under a knife and the crumb compacts into gummy slices.

Variations

• Add 2 tablespoons of honey in place of half the sugar for a more aromatic, golden-crusted loaf.
• Stir in a handful of raisins and a teaspoon of cinnamon at the mix-in beep for a breakfast oatmeal bread.
• Sprinkle extra rolled oats on top before the bake cycle ends for a more rustic, country-bread appearance.