.................. Cooking with Barry & Meta: Oatmeal Bread

This almost picture perfect loaf of Oatmeal Bread comes from a recipe at the King Arthur website. The protein content of many brands of flour can fluctuate, thus typically recipes call for variable amounts of flour. King Arthur flours have a consistent protein content so their recipes call for adding all the flour at one time. Bakers who choose to use another brand of flour may discover that the flour to liquid content is off if they are using a King Arthur recipe (this is because the amount of liquid can vary according to the protein content of the flour). Since I used a combination of types of flour and brands, I’ve included instructions on how I added the flour versus the way it is added using the King Arthur method.

Oatmeal Bread Makes 1 loaf

Dough

3 cups (361g) King Arthur flour / I used 1 cup white whole wheat, 1 cup bread flour & 1 cup all-purpose + 2 tablespoons dough/gluten enhancer that is optional (it just helps strengthen the dough and aids in the rise)

1 cup (99g) rolled oats (old-fashioned oats)

2 tablespoons (28g) butter

1 1/2 teaspoons salt

3 tablespoons (40g) brown sugar or 3 tablespoons (63g) honey

2 teaspoons instant yeast or use active dry yeast – see notes below about yeast

1 1/4 cups (283g) lukewarm milk

Topping

1 large egg white

1 tablespoon (14g) cold water

1 to 2 tablespoons (6g to 12g) rolled oats (old-fashioned oats)

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough. Note: I added only 2 to 2 1/2 cups of the flour initially and added more as the dough was being kneaded.
Knead the dough, by hand or mixer, until it's springy though still somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky at the beginning; don't be tempted to add more flour, as additional flour will make the loaf dry. Note: Since I only added 2 to 2 1/2 cups initially, I added just enough flour at this point to create a soft but slightly sticky dough. If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface.
Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
To shape the dough: Transfer the dough to a lightly oiled surface. Flatten the dough into a 6” x 8” rectangle.
Fold the top down to the center (like you were folding a letter), pressing it firmly with the heel of your hand to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat the first step (folding the top to the center and sealing) three or four more times, until you’ve created a 9” to 10” log. Tuck the ends under slightly, and turn the log over so its seam is on the bottom.
Place the log in a lightly greased 9" x 5" loaf pan, and tent the pan with lightly greased plastic wrap or the cover of your choice.
Allow the dough to rise for 1 to 1 1/2 hours, until it's crested about 1" over the rim of the pan.
Towards the end of the rising time, preheat your oven to 350°F with a rack in the center.
To add the topping: Uncover the risen loaf. Beat the egg white with the cold water. Brush the beaten white all over the top crust (you won't need it all), then sprinkle with the rolled oats.
To bake the bread: Bake the bread for 35 to 40 minutes, until it's golden brown. If the bread appears to be browning too quickly, cover it lightly with aluminum foil for the final 10 minutes of baking. When done, a digital thermometer inserted into the center of the loaf will register 190°F. If you don't have a thermometer, slide the bread out of its pan and tap its bottom with your fingers: you should hear a hollow thump.
Remove the bread from the oven and turn it out of the pan onto a rack to cool. Cool completely before slicing. Note—For a satiny, buttery finish: When the bread is done take it out of the oven and brush the top with melted butter, either before or after you turn it out of the pan. This will both soften and flavor the crust.
Store, well wrapped, at room temperature for several days; freeze for longer storage.

Types of Yeast —What is the difference between Active Dry Yeast, Instant Yeast, and, Rapid or Quick Rise Yeast?

Active Dry Yeast is activated shortly after being hydrated or combined with water (sometimes referred to as “blooming”). It works slower but eventually catches up with the instant.
(Active Dry) Instant Yeast becomes active the “instant” it contacts moisture. It is ideally suited to the Rapidmix method of yeast dough preparation (where the yeast is added directly to the flour) but will not be harmed if added directly to water in the Traditional mixing method. Instant yeast does make the bread rise a bit faster than plain active dry yeast. THIS IS WHAT I PREFER. It is interchangeable with Active Dry; both can be used in recipes that don’t specify the type of yeast to use.
Rapid or Quick Rise Yeast (“Fast-Rising” or “Fast-Acting”) is more granulated and can cut the rising time in half. Like instant yeast, it is ideally suited to the Rapidmix method and can shorten the rising time of traditional recipes by as much as 50%. To adapt a recipe that calls for either of the above two types of yeast — mix the “Fast-Rising” yeast with dry ingredients and heat liquids to 130°.

Recipe without photos . . .