I live at a higher elevation, 6700 feet, and this loaf worked great in my bread machine. I did add an extra splash of water after checking on it 5 minutes in, substituted one cup of bread flour for whole wheat flour, and added a tsp. of vital wheat gluten to the flour. I used the basic setting with light crust option. This would make a great dinner roll recipe too.

This recipe has never failed me. I make it in many types of bread machines and all kinds of weather. I pack it in the AM with the liquids in a container and the dry ingredients in another and mix it at work for a delicious lunch treat that has all the offices drooling. Makes for great cameraderie. Oh yes. The bread is delicious too. Sometimes I use some wheat flour in place of all bread flour. Sometimes I use all molasses. It is just delicious. It also always always rises just right. This recipe is a winner.

I havent actually tried this recipe, will do so today. I'm wondering if you suggest the white or whole wheat setting on the bread machine? It was most helpful that you mentioned the crust color and loaf size but I did wonder about the setting. Ill probably go with WW to try out, as it gives more rise time. Thanks for the recipe. One of many Ive enjoyed here.

This is just a delish bread! Very easy to put together w/ just a few ingredients and measuring implements (minimal clean-up!). It turns out perfect every time w/ wonderful crust and perfect crumb. Very easy to slice so great for sandwiches or toast. I did make one change; substituted 1 cup of the bread flour w/ 1 cup of the whole wheat. Came out perfect. This recipe makes a very high risen, beautiful loaf of bread. My husband thinks that I am a genius baker and I have to make a loaf several times a week just to keep him in his favorite bread.

I make this bread all the time now, although I do substitute half of the flour with whole wheat flour and bake it in the oven instead of the breadmaker. I tried it in the breadmaker first, though, and it is really good both ways.

Oatmeal bread is one of my favorite breads so I was excited when I found this bread machine recipe for oatmeal bread. It takes a bit longer to make than traditional white bread machine bread because you have to let the oatmeal cool in the beginning, but I cut that time or used it to my advantage: 1. the first time I made it, I cooled it quicker in the refrigerator; 2. the second time I made it, I used the warmth of the oatmeal to help soften and mix the other ingredients minus the flour and yeast which proved to work very well. I found I had to add 2 T. water to the recipe for my machine because it was too dry otherwise, and I did add 4 tsp vital wheat gluten to give the bread more protein and 1/2 tsp more of yeast to help it rise more. These alterations worked wonderfully. I highly recommend this recipe. The only problem with it is that it tastes so good it's hard to refrain from eating the entire loaf in one sitting.

Easy to make. This is the first time I have used it. I've made bread the old fashioned way and this comes out better

I hadn't used my bread machine in years, but with the price of bread at the grocery store and my desire to increase the amount organic whole grains in my diet, I got it out of the closet and found this recipe from Diana. It's great. I've made this bread probably a dozen or so times and it has consistently turned out beautiful and so delicious! The times it didn't were when I used quick-oats and regular flour, so don't change this recipe. It's perfect for the bread machine.