This is one of my favorite ‘white’ loaf breads, it has a wonderful taste and texture. Don’t read oats and think lumps because they just disappear in the finished loaf and all that remains is a hint of flavor. And to top it off this bread has a beautiful crust and a sturdy rise so its a great one to bake when you want something you can count on to taste AND look good.

Also like most basic breads its also quite versatile. I first saw this recipe as a highly regarded bread machine recipe in a MasterCook collection in the 90’s. I’ve never actually made it in a bread machine and have always just doubled the recipe and made it conventionally by hand or with a stand mixer.

This one is highly recommended, you’ll not be disappointed.

Here are both the conventional and bread machine versions, as you can see it wasn’t rocket science.

Light Oat Bread

(conventional – make 2 loaves)

* 2-1/2 cups water
* 1 tablespoon active dry yeast
* 1/4 cup brown sugar or honey
* 1/4 cup margarine
* 2 teaspoons salt
* 6 cups all-purpose flour
* 1 cup rolled oats

Dissolve yeast, sugar into one cup water and proof for 10 minutes

Add remaining ingredients and mix, then knead.

Let rise in oiled bowl until doubled in size, about an hour

Punch down and form into loaves and let rise about 30 minutes in the loaf pans

Bake about 35 minutes and 350F.

As I say I’ve never made the bread machine version but over the years its appeared on a lot of sites and it always gets excellent reviews.

Light Oat Bread

(bread machine version 1.5 lb loaf)

1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons yeast

Add ingredients to bread machine pan in order recommended by your machine’s manufacturer. Use regular light setting.

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