Oat Potato Sandwich Bread

Submitted by duonyte

"This flavorful bread is a slightly modified Gold Medal recipe. Preparation time is approximate. I like the bit of a "bite" that the lemon pepper adds, but feel free to substitute any herbs you like. Double amounts if using fresh herbs. I usually bake this as rolls or baguettes for sandwiches."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Yields: 1 1 1/2 lb. loaf
• Serves: 12

ingredients

• 354.88 ml warm water
• 14.79 ml vegetable oil
• 29.58 ml honey
• 709.77 ml bread flour
• 118.29 ml potato flakes
• 177.44 ml oatmeal (old-fashioned or quick-cooking)
• 2.46 ml lemon pepper
• 2.46 ml thyme or 2.46 ml herbes de provence
• 7.39 ml salt
• 9.85 ml active dry yeast

directions

1. Place ingredients in your machine as directed by the manufacturer.
2. Set to basic/white cycle with light or medium crust.
3. Alternatively, set on dough cycle. Remove, shape, and let rise in loaf pan or free-form. Bake for app. 40 minute at 375 deg.

Reviews

[Chocolatl]

First a word about bread dough: even when using a bread machine, the amount of flour may have to be adjusted due to many factors, including the weather and the age of your flour.<br/>However, my dough was neither sticky nor crumbly--it was perfect. This rose a lot, and I wish I'd split it into two loaves instead of one. It was delicious. I loved the seasonings. The crust was very crisp without being heavy, and the crumb was tender and had a rich flavor. This was a perfect bread for sandwiches, both fresh and toasted. We really enjoyed it with tuna. It also keeps well. I'll definitely make this again. Thanks for posting!

 

[Dejah B.]

I liked the flavor of this. The spices were never overpowering, and I made some good sandwiches with this bread. I didn't use a bread machine, but I bake bread pretty often, and I found the texture to be a bit odd/too crumbly.

 

[rickie]

Hiya.... well, we just loved this bread recipe!! Made two lovely, perfect size loaves for just the two of us. Thanks for sharing... and your recipe is in our 'Bread' book! :) rickie

 

[RSL]

I certainly didn't have the problem of a previous reviewer of this being too soupy - mine seemed to have too much flour (I had to add a tablespoon or so of extra water during mixing) and turned out very, very dense. Also it reached the top of the machine and looked perfect, but when I cut into it I discovered there was a huge pocket of air right underneath the crust. It shouldn't be a yeast problem because I was using a brand new jar, so I'm wondering if the amount of yeast in the recipe could use a little adjusting. The taste, for us, was okay but nothing very special.

 

[MathMom.calif]

Great bread. I'm going to make it again this week. Will make 2 loaves next time. I made it by hand. Duonte gave me some tips in the forums for that. "often the yeast in a bit of water with a pinch of sugar and a tsp of flour. Mix and put in warm place until it foams up. In the meantime, stir together all the dry ingredients. When the yeast foams up, mix it together with the wet ingredients. Place about 1/3 of your dry ingredients in the bowl, add half the liquid, and stir hard or mix with mixer. Add another third of the dry and remaining wet, and continue mixing. Change to dough hook if you are using machine, add the remaining dry ingredients. If doing by hand, you will probably turn out and knead in the remaining dry. Knead for 10 minutes of so until the dough is silky in texture. Place in greased bowl, turn to grease top, cover and let rise. This generally takes an hour or so, but depends on warmth of kitchen, etc. Gently punch down and shape as desired. Let rise again. Bake at 375 deg. for about 40 minutes." I did use 1 cup of whole wheat flour and 2 cups white. I liked the flavor the lemon pepper and thyme gave the bread. Nice texture. In fact, mine was a teensy bit crumbly, so I think I might use a touch less flour next time, or increase the water. It was hard to incorporate all the flour. Works great as toast, and also used it for tuna sandwiches for lunch today. Thanks!