• 1 (12 ounce) can evaporated milk (warmed to 95-100 degrees)
  • 3/4 cup warm water (95-100 degrees)
  • 4 1/2 teaspoons instant yeast
  • 1/2 cup dark brown sugar
  • 1 cup quick oats
  • 1 cup whole wheat flour
  • 5 cups bread flour
  • 2 teaspoons salt
  • 1/3 cup vegetable oil
  • 2 teaspoons butter
  • 1 Using bread machine:
  • 2 Add first 6 ingredients together in bread machine pan, let sit for 10 minutes until bubbly.
  • 3 Add vegetable oil, bread flour and salt. Let the bread machine mix and knead the dough. If dough is too stiff or too wet add a little more flour or water to make a smooth slightly sticky dough. Turn off bread machine before the rise cycle begins and put dough into a large oiled bowl to rise. Cover and let double in size ( about 35-45 minutes).
  • 4 Note: This recipe can be made by hand or mixed and kneaded with a kitchen-aid mixer. * If using all-purpose flour add 1 Tablespoon Vital wheat gluten.
  • 5 After first rise punch dough down and divide into two equal pieces. On a lightly oiled or floured surface; punch out air bubbles and shape each piece of dough into a loaf and place into two oiled 9×5 bread pans, cover and let rise again until double or until dough is about 1 inch over tops of pans.
  • 6 Bake at 350 degrees for 30-35 minutes. ( if getting too brown on top cover with foil last 15 minutes of baking) Remove from bread pans and turn out onto cooling rack. For softer crust spread butter over tops of loaves while still warm. Let cool at least 1 hour before slicing.