Oatmeal Batter Bread

Name: Oatmeal Batter Bread
Yield: 12.000
Ingredients: 1 cup warm whole or 2 percent milk (105 to 115 degrees); 1/4 cup honey or packed light brown sugar; 1 packet (1/4 ounce) active dry yeast; 1 3/4 cups all-purpose flour; 1 large egg, lightly beaten; 1 tablespoon vegetable oil; 1/2 teaspoon kosher salt; 3/4 cup whole-wheat flour; 1/2 cup old-fashioned rolled oats or steel-cut oats (do not use quick-cooking oats), plus more for optional garnish

Oatmeal Batter Bread was pinched from <a href="http://www.washingtonpost.com/pb/recipes/oatmeal-batter-bread/13793/" target="_blank">www.washingtonpost.com.</a>

"This bread is easy to make, needs only a single rise and is remarkably low in fat. Make Ahead: The dough needs to rise for at least 1 hour. The bread can be kept in a plastic bag at room temperature for 3 days or frozen for up to 1 month...."

INGREDIENTS

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1 cup warm whole or 2 percent milk (105 to 115 degrees)

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1/4 cup honey or packed light brown sugar

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1 packet (1/4 ounce) active dry yeast

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1 3/4 cups all-purpose flour

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1 large egg, lightly beaten

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1 tablespoon vegetable oil

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1/2 teaspoon kosher salt

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3/4 cup whole-wheat flour

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1/2 cup old-fashioned rolled oats or steel-cut oats (do not use quick-cooking oats), plus more for optional garnish

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