Two things that have happened. I am finding some recipes that are really decent, and I am baking this on the Light Crust method and having much better results. I also add more sugar (I used organic sugar…about 4 Tablespoons). In making bread for many years, my brain can’t get around this machine and the yeast & sugar having enough time to react with everything being so dry……..hence the moisture element…… hence my rationale! I still prefer making by hand, but honestly I don’t have the time right now. Of course, that will change next year. Til then, I will keep finding better recipes for our bread machines.
I got this recipe from The Cooking Photographer.com blog and really think you will Enjoy! (www.thecookingphotographer.com/2009/09/buttermilk-oatmeal-bread.html)
1 cup quick cooking oats
1 1/3 cup buttermilk or sour milk (see notes)
2 Tablespoons honey (I used 4 T sugar)
1 Tablespoon butter or margarine, softened
1 teaspoon salt
1 cup bread flour
1 ¾ cups white whole wheat flour
1 ½ teaspoons active dry yeast
2. Select the Light dough cycle. Then exhale.
Go take a bath, read a book, call your Auntie Margaret or change the oil in your car. You have time….like 3 hours!
3. After baking, remove the bread from the pan onto a cooling rack. Brush the top with melted butter and cool completely.
I have made this exact loaf twice now and am pleased with the results. I like to take it out of the machine as soon as it is done or it will dry out if you leave in there for much longer. Great for French Toast, sandwiches and what you don’t use will make wonderful bread crumbs for other dishes yet to be devoured!
Listen to some James Taylor at Christmas…….no radio or TV commercials will keep the spirit alive.