Oatmeal Bread

Yield: 1 loaf (1½ pounds)

1¼    cups warm water (105°F to 110°F)
1       tablespoon maple syrup
2¼    teaspoons (1 packet) active dry yeast
3       cups bread or unbleached,
         all-purpose flour
¼      cup dried milk powder
1½   teaspoons fine sea salt
3      tablespoons unsalted butter, room
        temperature, cut into 1-inch pieces
¾     cup old-fashioned rolled oats

Nutritional information per serving (based on 16 servings):
Calories 123 (21% from fat) • carb. 21g • pro. 3g • fat 3g • sat. fat 2g • chol. 8mg • sod. 230mg • calc. 20mg • fiber 1g

1. In a 2-cup liquid measuring cup, dissolve yeast in the warm water with the maple syrup. Let stand until foamy, about 5 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, dried milk powder, salt, and butter to the work bowl and process on Low to combine, about 10 to 15 seconds.
3. Add the oats, and then, with the food processor running on Low, add the yeasted water mixture through the small feed tube, only as fast as flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball, continue processing, kneading for 45 seconds.
4. Transfer dough to a large bowl lightly dusted with flour. Cover with plastic wrap and allow to rise in a warm place until doubled, about 1 to 1½ hours.
5. After the dough has doubled in size, lightly coat a 9-inch loaf pan with nonstick cooking spray.
Reserve. Punch down dough, and form into a loaf and transfer to the prepared loaf pan. Cover with plastic wrap. Allow to rise until dough is just above the top of the pan, about 45 minutes to 1 hour.
6. Preheat oven to 400°F. Bake until the top is browned and loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from pan and cool on wire rack. Cool completely before slicing.