Bring your water to a boil. Once boiling, add oats and butter and remove from heat. Let rest for 15 minutes.
Add honey and 1 cup of flour, then transfer to your stand mixing bowl. Note: Your oatmeal needs to be warm. Not super hot and not cold, but bath-water warm, to activate the yeast. If your oatmeal has cooled to room temp or lower, warm it up a little before continuing with the recipe.
Pour in (not mix, just pour) 2 more cups of flour, then add in the yeast. Pour the remaining 3 cups of flour over the yeast.
Bring your stand mixer up and start on the stir setting for 1-2 minutes. Starting on low will prevent your flour from puffing up all over the place. Once the ingredients start coming together, increase speed to setting 2 and let mix for 5-7 minutes. See troubleshooting notes at the end of this recipe if you don’t think the dough is coming together as it should. Note: If you do not have a stand mixer, stir your ingredients together, and pour onto a floured surface. Knead the dough for approximately 10 minutes.
Once you’re done mixing, turn off your mixer and lower the bowl. Take your hook out of your dough, cover, and let rest for 10 minutes. I like to use a spatula and move the dough ball to the side so I can spray a little cooking oil on the bottom. This will ensure that when I’m ready to take the dough out of the bowl, it will easily come out without sticking to the bottom. While you have the cooking spray handy, spray your bread pans for an easy release once baking is finished.
After resting for 10 minutes, place your dough ball onto a clean surface, and cut it in half. I like to use my spatula to press down the middle, then pull it apart into equal halves. Set one piece aside, and roll out one dough ball into a rectangle. Firmly begin tuck and rolling the top (the short side) into the dough to create a loaf and place it in your bread pan. Repeat with your other ball of dough.
Set your loaves in a warm place, covered with a light cloth or paper towel (so buggies or lint do not stick to them while rising), and let rise for 1 hour.
After an hour, preheat your oven to 350 degrees. Place loaves on center rack and bake for 35 minutes.
Once finished baking, remove loaves from the oven, butter if desired, take the loaves out of the pan, and let cool on a cooling rack for a few hours.
THE YUMMY VIDEO
Shelf Life: You can eat it, bag it, or freeze it for later! If it doesn’t get eaten in a week, put it in the fridge. We start to see mold spots on slices that have lived longer than seven days outside of the refrigerator.Troubleshooting Sticky Dough:If your dough is sticking to the sides of your mixing bowl and your hook is spinning the same amount of dough, turn it off, and lower your bowl. Add a ½ cup of flour and fold it in a little by scraping the sides and hook with the spatula. Once it’s all scraped down, raise your bowl and start it up again! A little sticky is fine. After I add the ½ c of flour and if it is still a little sticky, it’s not a big deal—my bread still turned out just fine.<br?Troubleshooting Dry dough: Turn the mixer off, lower the bowl, add a ½ cup of water and scrape the sides. Once scraped, raise bowl and being mixing again.I like it when my dough ball comes together perfectly. That isn’t always the case, so you have to improvise a little to fix it. This is a forgiving recipe so a little too much water or flour isn’t going to ruin your loaf.
Easy Homemade Bread
Amount Per Serving (1 slice)
Calories 118Calories from Fat 10
% Daily Value*
Saturated Fat 0.5g3%
* Percent Daily Values are based on a 2000 calorie diet.