Oatmeal Sandwich Bread and Avocado Toast

Don't ya just love it when you find a good recipe on the side of a box or bag? This recipe for Oatmeal Sandwich Bread comes from the side of a bag of King Arthur Flour Bread Flour.  I am a firm believer in using good quality ingredients when baking, and I only use King Arthur Flour.  It is not much more expensive than Gold Medal or Pillsbury, but it is more consistent in results and recognizably higher quality.  It goes on sale a few times a year at our local grocery store for $2.50 a bag and I stock up on the bread flour and white whole wheat.  I buy the 10 pound bags of all purpose flour at BJ's, which is always a good price since you are purchasing in bulk. 
Anyways, back to the recipe.  This bread was easy to make, but it does have two rising periods, so plan accordingly.  The oats give it a nice whole grain touch, and the honey adds a bit of sweetness.
It was a yummy afternoon snack that day, and an amazing lunch the next day with smeared avocado on it.  Delicious.  Let's get started!

Oatmeal Sandwich Bread

3 cups King Arthur Unbleached Bread Flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter or margarine
1 teaspoon salt
3 tablespoons honey
2 teaspoons instant yeast OR 1 packet active dry yeast
1 1/4 cups lukewarm milk

In a large mixing bowl, or in the bowl of an electric mixer, combine the lukewarm milk and yeast.
Hello Mr. Honey Bear...
Add the honey to the mixture and let it sit and bubble for a couple minutes to make sure your yeast is active and good.
Next add your old-fashioned rolled oats...
 And the salt.
Next, add the butter.  If it is not at room temperature, you might want to slightly soften it in the microwave.
 Lastly, add the flour.
Mix the ingredients together to form a shaggy dough.  Knead by hand for 10 minutes OR by mixer for 5 minutes until it is fairly smooth.
Place the dough in a lightly greased bowl and cover loosely with plastic wrap.
Allow the dough to rise for 1 hour. It will become quite puffy, although it may not double in bulk.
 Transfer the dough to a lightly oiled surface and roll into a long rectangle.
Start from the end closest to you and roll up, jelly roll style.
Keep rolling, pinching the seams tightly together in between each roll.
 Pinch the final seam shut and roll on the counter until the seam disappears.
 Please the log in a lightly greased bread loaf pan.
Cover the pan lightly with greased plastic wrap, and allow the dough to rise for 60 to 90 minutes, until it is crested 1" over the rim of the pan.
Preheat over to 350 degrees and bake for 35 minutes.  If the bread appears to be browning too quickly, tent with aluminum foil for the last 10 minutes of baking.
Brush the top of the warm bread with butter and cool for about 10 minutes before removing from the pan.
Let the bread cool completely before slicing.
 Now this bread is pretty good with some butter or honey drizzled over it, or sliced thinly for sandwiches...
but it is DIVINE with some creamy peppery avocado spread.  I saw this post on literally, a spoonful and knew this bread was perfect.  It is pretty simple to make - drizzle some olive oil on a piece of your oatmeal sandwich bread and toast it.  Mash up an avocado with a little lemon juice, salt and pepper and spread on your toasted bread.  Sprinkle with a little crushed red pepper flakes and you have re-created a Cafe Gitane delight.


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