Ingredients
1-1/4 cups water (70° to 80°)1/2 cup honey2 tablespoons canola oil1 cup quick-cooking oats1-1/2 teaspoons salt3 cups plus 4 tablespoons bread flour2-1/4 teaspoons quick rise yeast
Preparation
In mixing bowl, add water, oats and yeast. Let sit for 2 minutes. Continue with flour, honey, canola oil, and salt. Using the dough hook, mix on low speed until dough comes together, approximately 3 minutes. Increase speed to medium and continue mixing for 5 minutes. Remove from bowl and shape into a tight ball. Place in greased bowl and cover with plastic wrap. Let rise for 1 - 2 hours, until dough has doubled. Remove from bowl onto lightly floured pastry mat and degas, pushing into a rectangle shape. Begin rolling and tucking in corners, using the side of your palm to seal until the dough is rolled into loaf form. Place in greased 9 x 5-inch loaf pan, cover and allow to rise until double, approximately 1 hour. Preheat oven to 350°F. Using a serrated knife or bread lame, slice two angled vertical lines on top of loaf to prevent cracking. Bake for 40-50 minutes.
