This recipe is easily doubled for two loaves or in the quantities listed is made for a 3-cup Bread Machine


  • 1 ½ tsp Active Dry Yeast
  • 3 cups Bread Flour
  • ½ cup Rolled Oats
  • 1 ½ tsp Salt
  • 1 tbps Dark Brown Sugar
  • 2 tbps Nonfat dry milk
  • 1 tbps Unsalted Butter
  • 1 cup Water, plus 2 tablespoons
  • 2 tbps Molasses (preferably the original Grandma)


1. For a Bread Machine: If in a Bread Maker, put all Dry ingredients minus yeast on the bottom, liquids on top, then the yeast and then choose the basic/standard setting for a 3-cup capacity loaf
2. Using a Mixer or By Hand: Stir the brown sugar into the water and then add the yeast. Leave for 5 minutes or until foamy
3. Put the rest of the dry ingredients into the mixer bowl and combine using the mixers paddle attachment
4. When the yeast mixture is ready, pour slowly into the flour mixture with the machine on low. Add the softened butter. Mix for around 1 minute. Watch the dough, if it looks like it’s sticking a lot to the sides, then sprinkle in extra flour. If it looks like it’s not combining the flour from the bottom of the bowl, add a bit of water. After the minute, let the mixture sit for around 2 minutes. That gives you time to take off the paddle and put on the dough hook.
5. Mix on first or second setting using the dough hook for a minute or two until the dough is elastic but not overly sticky (like to the sides) or dry (lots of extra flour at the bottom). Adjust by adding flour or water. Take it out and manually knead it a little bit to make it into a nice ball. Place in a greased bowl that has enough room to allow the dough to double in size. Wait about 1 hour or so until it does so.
6. Just before you take the dough out, grease 1 or 2 bread loaf pans (2 if you’re doing a double recipe). Punch down the dough in the bowl, then invert the bowl so the dough falls onto the counter. If making 2 loaves, cut in half. Take the dough and form it into roughly a 6 inch wide by 8 inch long rectangle. Lengthwise starting closest to you, start rolling up the rectangle. Every time you roll it once, pinch the seam a little with your fingers, roll again, pinch (should be 3-5 times). On the last one pinch the seam to the outside and then roll the whole thing and form it into a tube like shape such that it fits easily into the bread pan. Repeat with the other piece of dough if doing a double recipe. Cover the bread pan(s) loosely with plastic wrap and again leave for around 1 hour or until the top of the bread has risen around 1 inch above the top. Remove the plastic wrap. You can preheat your oven to 350C so that it’s ready when the bread has risen.
7. Carefully put the bread pan(s) into the pre-headed oven and bake for 20 minutes. Turn pan(s) around and cook for another 17-20 minutes. If they start to look too brown on top then take them out. When you take them out remove them from the bread pans immediately but leave for at least 15-20 minutes before attempting to eat them!! Lets see if you can wait that long…
8. Wrap one in a plastic grocery bag and throw it in the freezer to save it. When you think you’’ll need it the next morning, just remove it the night before.