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Light Oat Bread
October 27, 2009

There are so many factors that can influence how a loaf of bread turns out and maybe the "negative factor genies" were working with me on this one. Of all the bread machine recipes I've tried this is probably my least favorite. The dough rose too high, which resulted in a bread that was too moist, fluffy and soft for my liking. (Once out of the bread machine I did throw it in the oven for an additional ten minutes at 375 degrees) It just didn't have the substance or the texture I like in bread, though I admit I grew up with homemade Italian bread! I also thought the taste was rather flat. In hindsight, I'd increase the salt and decrease the yeast and sugar. Also, I assumed I'd notice the oatmeal in the bread, but I did not. Either I just had a bad bread baking day, or it's just a matter of personal preference, or maybe this is one of those breads that's best baked in the oven.

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