Buttermilk Oatmeal Bread

• 2 teaspoons fast-rising active dry yeast
• 1 1/4 cups lukewarm water
• 3 1/2 cups bread flour
• 1/4 cup rolled oats
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup buttermilk

1. Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
2. Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
3. Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
4. Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
5. Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
6. Preheat oven to 350u0b0 and oil a 9x5x3-inch loaf pan.
7. Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.

fastrising, water, bread flour, rolled oats, sugar, salt, unsalted butter, buttermilk

Taken from www.food.com/recipe/buttermilk-oatmeal-bread-101533 (may not work)