KitchenArm Bread Map

Oatmeal Bread


Loaf Size: Flour Type: Yeast Type:

Cooking Time(H:MM) 3:21 Remark
Step 1 Old Fashioned Oats 51g
(⅜ cup)
To be soaked and softened by water during PREHEAT.
Step 2 Liquids
(room temperature)
Egg(s) + Water
(250ml,≈ 1 cup)
1 Medium Eggs + Water
Put egg(s) in the measuring cup first, and then add water to the required weight or volume.
Step 3 Olive Oil
1 ½ TBSP
Can be substituted by other vegetable oils. TBSP: tablespoon.
Step 4 Honey
(room temperature)
1 ½ TBSP
TBSP: tablespoon.
Step 5 Salt
1 ¼ tsp
tsp: teaspoon
Step 6 All Purpose Flour
(uniformly cover liquids)
(3 ⅛ cup)
Better Measure by grams.
Step 7 Instant Dry Yeast
(no contact with liquids)
1 ¼ tsp
Make a small indentation on flour to hold yeast.

Useful Tips

1. If you are new to this recipe, please try the 1.5LB loaf variant first, as it is the most error-proof compared with the 2LB and 1LB.

2. This recipe was carefully developed and tested at the normal room temperature 68°F - 77°F (20°C - 25°C) using Instant Dry Yeast, NOT Active Dry Yeast or Dry Yeast. Yeast is the only wildcard for a successful loaf.

3. It's recommended to measure yeast by teaspoons and confirm by grams; measure flour by grams instead of by cups. If measure flour by cups, please observe these FIVE precautions: (a) Use US Standard measuring cup or the provided cup (b) Don't use cup to scoop flour (c) Don't fill cup from flour sack (d) Use a big spoon to loosen flour well, scoop flour, then loosely fill the cup (e) Level off flour at the cup top using a dinner knife.

4. Always use oven mittens when removing the bread pan from the machine or removing the bread from the pan. Please take out the bread pan right after the baking is done, and then wait for 1-2 minutes to remove the bread from the pan.

5. Bread is very sensitive to environment (temperature, humidity, altitude, etc.) and ingredients (especially the yeast). If you encounter any problems, please contact KitchenArm customer service. Rest assured, you WILL soon get the perfect loaf.