1 1/2 cups quick rolled oats
2 packets (4 1/2 teaspoons) “highly active,” or 1 tablespoon active dry, or 2 3/4 teaspoons instant yeast
2 tablespoons honey
1 tablespoon brown sugar
6 tablespoons butter, softened
1/2 cup unsweetened applesauce
1 1/2 teaspoons salt
1/2 cup instant mashed potato flakes
2 1/4 cups flour

Combine oats with 3/4 cup lukewarm water and let rest for 20 minutes. If you’re using active or “highly active” dry yeast, dissolve it in 2 tablespoons of warm water with a pinch of sugar in a separate container. It should start to bubble as the oats mixture rests.

Add remaining ingredients (including the yeast/water/sugar mixture, if you’re using active dry yeast) and mix and knead until the dough feels springy. Dough will be stiff. Place dough in a lightly greased bowl and allow to rise, covered, until doubled, about 2 hours. Gently deflate dough and shape it into an 8-inch log. Place it in a lightly greased 8 1/2×4 1/2-inch loaf pan. Cover pan loosely with lightly greased plastic wrap. Allow the dough to rise at room temperature until it crowns about 1 1/2 inches over pan’s rim, about 1 hour, 45 minutes. Toward end of rising time, preheat the oven to 350 degrees.

If desired, brush top of loaf with milk and sprinkle with 2 additional tablespoons oats. Bake for 20 minutes, then tent aluminum foil loosely over top and bake for another 25 to 30 minutes. When the bread is done, it’ll be golden brown, and an instant-read thermometer inserted into the center will register 190 degrees. Remove bread from the oven, wait 5 minutes, then turn out of pan onto cooling rack. Cool completely before slicing. Wrap well and store at room temperature.

Servings: 16. Serving size: 1 slice. Per serving: 155 calories, 3.4 g protein, 4.6 g fat, 24.7 g carbohydrates, 1.6 g fiber, 221 mg sodium, 11 mg cholesterol

Source: www.kingarthurflour.com