Honey Oat Bread

Instructions: 

1. In a large bowl, or the bowl of a stand mixer, combine the flour, oats, yeast, and salt.
2. In a small bowl, or two cup measuring cup, warm the milk and water in the microwave for 30 seconds to 1 minute so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the honey.
3. Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment for 10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour 1 tbsp at a time until the dough is barely tacky. If the dough is too dry, add water 1 tsp at a time to soften it up.
4. Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about ½ to 1 hour.
5. Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9x5-inch loaf pan, cover with a clean dry towel, and allow to rise until doubled, about ½ to 1 hour.
6. Preheat oven to 350 degrees.
7. When the loaf is doubled again, place an *extra*, empty metal loaf or cake pan on the bottom rack of the oven and bring 2 cups of water to a boil (this will be used to create steam in the oven).
8. Brush the top of the dough with the warmed honey and sprinkle with the oats.
9. Place the bread in the oven and pour the prepared boiling water into the *Extra*, empty loaf pan on the bottom rack of the oven (this is to create steam within the oven as the bread bakes). Close the oven door and bake bread for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
10. Transfer to a wire cooling rack and allow to cool completely before serving.

Notes:

• I use instant yeast (also called rapid rise yeast). This can be added with the dry ingredients as it does not need activating. If you only have active dry yeast, add it to the warmed milk/butter/honey mixture and let it sit and get bubbly for 5 minutes before adding to the mixer with the flour, oats, and salt.
• Per Kitchen Aid, do not use your dough hook over speed 2.