This is the homemade sandwhich bread I grew up with. My Dad made it all the time when we were kids, and now I make it for my own family.
We use this as our regular sandwich bread, and it’s amazing. It freezes well, toasts beautifully, and makes the best grilled cheese and BLTs ever.
*NOTE: I triple this recipe, slice the loaves, then freeze them. We have a big family, and we go through bread way too quickly to make smaller batches. I’ve listed the ingredients at the end for a 2 loaf and 1 loaf batch.
I love to use my KitchenAid stand mixer for making bread. This method creates a one-pan recipe, and dirties far less dishes, which makes it a winner in my book.
Start with 1.5 cups quick oats.
Add 4 Tbsp. (half stick) butter.
Add 1/2 cup brown sugar.
Add 1 Tbsp. salt.
Add 1.5 cups boiling water. I prefer to microwave the water until it boils, which adds to the ease of this recipe.
Stir it all up with the dough hook. Less dishes again! (Are you sensing a theme yet?) Let it sit for at least half an hour. The oatmeal will cook, and the mixture will cool enough to not kill the yeast.
Add 1.5 cups water. The temperature of this water all depends on the temp of your oatmeal. If it’s still super hot, add cold water. If you’ve forgotten about it and let it sit for three hours (ahem), add warm water.
Add 1 Tbsp. yeast.
Stir it all in (dough hook for the win!).
Weigh 1 pound whole wheat flour. I love to weigh my flour, because I know exactly how much it needs and I can toss it in and walk away. If you don’t have a scale, 1 pound = approx. 3 1/3 cups.
Next add 2 pounds white flour. 2 pounds = approximately 6 2/3 cups.
Knead in mixer for about eight minutes.
Then cover and let rise until doubled.
Punch down and form into loaves.
Cover and let rise until doubled again.
Bake at 350 degrees for 40 minutes.
Pull out of the oven and immediately put on to wire racks to cool. Try not to faint from the amazing smell.
After they are cooled completely, slice away! It’s easier to slice the bread before freezing. I use an electric knife and a bread slicing guide, because without it I am physically incapable of slicing straight. Then it goes into plastic bread bags and into the freezer.
For two loaves: 1 cup oats, 3 Tbsp. butter, 2 tsp. salt, 5 Tbsp. brown sugar, 1 cup boiling water, 2 tsp. yeast, 2/3 cup water, 10.5 ounces whole wheat flour (2 cups), 1 pound 5 oz white flour (four cups).
For one loaf: 1/2 cup oats, 2 Tbsp. butter, 1 tsp salt, 2.5 Tbsp. brown sugar, 1/2 cup boiling water, 1 tsp yeast, 1/3 cup water, 5 ounces whole wheat flour (1 cup), 10.5 ounces white flour (two cups).