A soft and tender loaf, which is a cinch to make. Simply pop everything into a bread machine and let it do its magic. It makes the most delicious sandwich bread and toast.
I found the long list of ingredients to make this bread a little daunting but that was part of the fun of making it! I was also attracted to the healthy additions of oats, bran, buttermilk and egg. I wasn't sure of the necessity of the baking soda, why dry milk powder in addition to buttermilk or why oat bran in addition to rolled oats. I also used one of my two bread machines, the new one, that I'm not all that familiar with, particularly in what order I should PUT all these ingredients! This was a true experiment, much as I now understand it must have been for the submitter, who remarked that this recipe is "the end result of trial, error and continuous tweaking." Well, it paid off. I really liked this hearty, oat-y, but soft bread. I don't know how or why all the ingredients work together but they do. This is a great bread, something a little different than just plain white, and I actually prefer this to the heavier, more strongly flavored wheat bread. It's a beautiful creamy beige in color, with flecks of the oat bran throughout, reminding you that you're eating something a little healthier for you than just plain white bread too. (Though just plain white Italian bread will ALWAYS be my favorite!) I'm not sure why in more than seven years only nine people have reviewed this recipe - the last review nearly two years ago - but be assured this is a wonderful, grainy, flavorful bread I hope more people will try in spite of the long list of ingredients. - 06 Feb 2010 (Review from Allrecipes US | Canada)
Malicia: Great Job!! Love using real buttermilk, the oat taste came through; the bread was delicious!!! The bread rose all the way to the top of the pan-it was light and just REALLY GOOD! My husband REALLY LIKED IT TOO! Thanks for sharing your labor of love with the rest of us! - 07 Sep 2002 (Review from Allrecipes US | Canada)
I used lite soymilk in place of the buttermilk and wheat germ in place of the bran since I was out of both, and the bread still came out really nice. I made it by hand and baked it for about 35 minutes at 350 in a loaf pan, and it made a huge puffy loaf. Tastes best plain. - 19 Oct 2007 (Review from Allrecipes US | Canada)