BUTTERMILK SANDWICH BREAD

Makes 1 loaf

½ cup water

¾ cup buttermilk

1 TB vegetable oil

3 cups bread flour, approximately

1/3 cup rolled oats

1 ½ tsp table salt

3 TB white sugar

2 ¼ tsp active dry yeast

Combine the liquids in a saucepan and heat to 120° to 130° F.

Combine 1 cup flour along with the other dry ingredients in a large mixing bowl.

Add the heated liquids to the dry ingredients and stir for 4 minutes. Gradually add the remaining flour and mix. Knead for 5 to 7 minutes until a smooth and elastic dough is achieved.

Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until the dough has doubled in volume, 1-1 ½ hours. Turn dough onto a lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with the shorter side roll up tightly, pressing the dough into a roll. Pinch edges and ends to seal. Place the dough in a greased 9 x 5-ingh loaf pan. Cover and let the dough rise until an indention remains after touching. Bake in a preheated 375° F. oven for 30 to 40 minutes. Remove bread from pan and cool on a wire rack.