AuthorSteve Nubie
Let’s start simple with an artisanal bread recipe that’s easy to make and gives you the look, texture and taste of a true artisan recipe. Rolled oats are the key plus a flour combination of bread flour.
Add the ingredients to the bread pan in the order indicated. Select the basic or white bread setting, 1.5-pound loaf and dark crust setting.
When the kneading cycle is complete sprinkle some rolled oats over the top of the dough ball.
When the baking cycle is complete remove the loaf from the bread pan and let it rest for 10 minutes. Slice and serve.
Ingredients
Directions
Add the ingredients to the bread pan in the order indicated. Select the basic or white bread setting, 1.5-pound loaf and dark crust setting.
When the kneading cycle is complete sprinkle some rolled oats over the top of the dough ball.
When the baking cycle is complete remove the loaf from the bread pan and let it rest for 10 minutes. Slice and serve.
I’ve made this successfully at least 10 times. When the bell rings (to add ingredients) I check for wetness and usually end up adding bread flour along with the oats. The only time it failed was when I did not add the extra flour. Good Luck
Oh my goodness. Followed the recipe to a T as well. Bought all the finest ingredients and thought this recipe sounded so good. Bread never formed a ball. It was like mush. Can’t figure out what I did wrong. I went back over the amount of liquids and it was precise. Any ideas?
The recipe is flawed. I did the same thing and had a bowl of soup so I added 2 more cups of flour and ended up with a decent load. Do not recommend this recipe ever.
The same thing happened to me as well. With 51 minutes to go the loaf just collapsed in on itself. I was using a brand new, just opened bottle of yeast. I’ve never had it happen with any other recipes in my machine and did not open the lid
Fell 36 minutes to go. Bread flour (new) Yeast (new). Never happens to me. Something is not right w the recipe.
Hmmmm. I’ll rebake and see if I can identify any problems. There is one possibility. A leak in the lid on a bread machine or lifting the lid during the rising and especially the baking cycle could cause a yeast bread to fall. The ingredients all make sense from a recipe and proportion standpoint. I’ll give the recipe another go and see what happens. Sorry you’re having trouble.
UPDATE: Rebaked and bread rose fine. You might want to check the lid on your bread machine and see if there is an air leak causing a draft to enter. Also, never lift the lid during the rising or baking cycle. Sorry I can’t figure out exactly what happened.
I made this bread twice. The first time it was slightly caved on the top. I made it again yesterday, up until about 10 minutes before the machine shut off, not only did it cave but actually almost cracked thru the middle!! I followed the recipe to a T, with 1 exception, I used 1/2 top of salt as my husband is salt restricted. What went wrong? I love this bread.
Thank you
Hi Jennifer,
There are a few things that can cause a bread to fall or “cave.” The usual problem is a draft of air hitting the loaf during the rising or baking process. The reason for this could be a lid that was not properly closed during the rising or baking process, a defect with the lid on the machine, or someone taking a peek at the bread during the rising or baking process. There could also be a problem with the integrity of the rise. The action that causes a bread to rise is the release of carbon dioxide from the yeast. If the yeast is old or not kept fresh it will not produce enough carbon dioxide to maintain the rise. The easiest way to maintain yeast integrity is to refrigerate it immediately even though it’s typically bought “off-the-shelf” at a grocery store. Yeast is a dormant but living organism and old yeast can be a problem. The only other thought is to use “bread flour” instead of all-purpose flour. Bread flour has more gluten and will produce a more stable and reliable rise.
We hope this helps!