RECIPE FROM "SANDY'S
Best-Ever Oatmeal Bread
(From Executive Chef Nick Sundberg)
1 1/4 cups boiling water
1/2 cup rolled oats
2 Tbsp. butter or margarine
1 1/4 tsp. salt
2 Tbsp. molasses or maple syrup
2 Tbsp. honey
2 1/4 tsp. instant yeast
1/4 cup dry soymilk powder
3 cups King Arthur Unbleached All-Purpose Flour
1/4 cup extra flour (if necessary)
1/2 cup pecan meal or finely diced pecans or walnuts
Place the boiling water, oats, butter, salt, molasses or syrup, and honey into a medium-sized bowl, stir, and let the mixture cool to lukewarm.
Mix the remaining dough ingredients with the oat mixture, and knead until smooth. Add the extra flour if necessary while you're kneading. Place the dough in a lightly greased bowl, cover it, and let it rise for one hour; the dough should double in bulk. Gently deflate it, shape it into a log, and place it in a lightly greased 9x5-inch loaf pan. Cover the pan with lightly greased plastic wrap or a proof cover, and let the loaf rise till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350 F oven for 40 to 45 minutes. Tent it loosely with aluminum foil if it seems to be browning too quickly. Remove it from the oven when the internal temperature registers 190 F on an instant-read thermometer.
After 5 minutes, remove the loaf from the pan and allow it to cool on a wire rack.