After reading the ingredients, though, I realized that I would need to make modifications to take advantage of the items I had on hand (and avoid another trip to the grocery store!). This is what I came up with:
- 4.5 cups warmed buttermilk
- 3 cups instant oatmeal (first version with 1 cup old fashioned with 2 cups instand)
- 1/4 cup Smart Balance margarine
- 1/2 cup dark brown sugar
Combine all in Kitchen Aid (KA) bowl and let sit for 30 minutes.
- 2 cups bread flour
- 1 TBSP instant yeast
Mix bread flour and yeast together in a bowl. Stir into oatmeal mixture.
- 5 cups bread flour
Attach bread hook to KA and turn on low. Add in 5 cups of bread flour, one cup at a time*. May need to stop at 3 cups and turn out onto counter and work rest of flour into dough.
Cover with tea towel and let sit for 20 minutes.
- 1 TBSP salt
Knead in salt for 5 minutes. Let rest for 1.5 hours or until an indentation with finger does not spring back (first rise).
Divide dough into three loaves. Shape into logs. Dampen tops with water and roll in oats if desired. Place logs into bread pans. Cover and let rise for 1 hour (Proof, second rise).
Bake at 375 degrees F for 35 minutes or until golden brown. Remove immediately from pans and place on wire rack. Wait 40 minutes to cut.
* More or less. You may need more to keep if from being sticky. Do the “touch test” to determine if you’ve added enough bread flour: if sticky, add more flour; if tacky, do not add more.