Ingredients
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1 1/4
-
1
-
4
-
1/4
-
1 1/2
-
3 1/2
-
1/3
-
1/4
-
-
-
-
-
-
-
Directions
Sourdough Oatmeal Potato Bread,I created this combination and was very pleased with the results.,Absolutely wonderful! We love the slight chewy texture from the oatmeal. During this global pandemic we have been baking our own breads. This is a five star winner!,No way this recipe is a 5 star; it’s for sure a 10 star. What a great sandwich bread and making on the ABM dough setting then taking out to shape and allow for a 2nd rise made for a soft crumb, with a hint of sweetness that makes for a wonderful sandwich bread. As always Donna with your bread recipes – it’s the BEST.
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Steps
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1
Done
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Place Ingredients in Bread Machine Pan in the Order That They Are Listed. |
|
2
Done
|
Select Dough Cycle and Press Start. |
|
3
Done
|
Turn Dough Out on Lightly Floured Surface and Shape Into Desired Loaf. |
|
4
Done
|
Place in Greased Loaf Pan and Let Rise, Covered, Until 1 to 2 Inches Above Edges of Pan. |
|
5
Done
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Be Patient, This Can Take Several Hours, Depending Upon How Active Your Sourdough Culture Is. |
|
6
Done
|
Uncover and Bake at 350 Degrees F For About 30 Minutes, or Until Done. |
|
7
Done
|
Immediately Turn Out of Pan and Cool on Wire Rack. |
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8
Done
|
Brush Top Crust With Butter For a Soft Crust, If Desired. |
|
9
Done
|
Note: You Can Use Part Whole Wheat Flour (up to 1 1/2 Cups) in Place of All White Flour. |
|
10
Done
|
I Recently Made This and Used Only 1/2 Cup of Whole Wheat Flour. |
