Steps
- Mix 3 cups of bread flour, 1 cup of rolled oats, 2 tablespoons of softened unsalted butter, 1½ teaspoons of salt, and 3 tablespoons of packed light brown sugar.
- Add 2 teaspoons of instant yeast and 1¼ cups of lukewarm milk. Knead for 5-7 minutes, until soft and springy. Cover in a greased bowl and rise for 1 hour, until puffy.
- Flatten on an oiled counter to 6 × 8in / 15 × 20cm. Fold the top toward the center and seal, tucking the corners inward. Repeat the fold 3-4 times to form a log.
- Tuck the ends under and place seam-side down in a greased 9 × 5in / 23 × 13cm loaf pan. Cover and rise for 1-1½ hours, until crowned 1in / 2.5cm above the rim.
- Near the end, preheat the oven to 350°F / 175°C. Beat 1 large egg white with 1 tablespoon of cold water, brush over the loaf, and scatter on 1 tablespoon of rolled oats.
- Bake for 35-40 minutes, tenting with foil if needed, until golden and 190°F / 88°C inside. Unmold and cool on a rack.