Honey-Oatmeal Sandwich Bread

Honey-Oatmeal Sandwich Bread

Honey-wheat bread was the second loaf of bread that I ever baked from scratch, behind my beloved white bread. As a result, it naturally holds a special place in my heart. What I was hungry for this week was some type of oat bread, so I went off flipping through my cookbooks, magazines and websites to see what I could find that would inspire me. When I flipped open King Arthur Flour Whole Grain Baking and saw a recipe for honey-oatmeal bread I knew I would be in love. And I am.

The addition of oats adds a sweet, nutty flavor that really enhances the taste of an already magnificent honey wheat bread. This is a typical sandwich loaf, so the crust is on the soft side, but the bread is firm and has a tight crumb that makes it sturdy and perfect to build the biggest of sandwiches on. It’s also fabulous toasted with butter and jam, or a drizzle of honey!

Honey-Oatmeal Sandwich Bread

This is a really simple yeast bread recipe, and would be a great one to try if you are new to yeast or tend to be intimidated by it. Since it uses instant yeast there is no “blooming” of the yeast that you need to worry about and the dough itself is very workable – I actually chose to knead it by hand instead of in my Kitchen Aid and it came together very easily. You may need to sprinkle a few extra teaspoons of flour if it’s a little sticky, and you will be good to go!

For those that are new to bread-baking, sometimes shaping the dough can provide one of the biggest challenges. I have included some photos below within the recipe to illustrate the best way to shape a loaf of bread that will be baked in a loaf pan. The explanation is as follows:

To shape a loaf of bread:

♦  Gently pat the dough into a rectangle about 5 inches by 8 inches.

♦  Starting at the short side, begin to roll the dough into a tight cylinder, one section at a time, pinching the crease with each roll using your thumb or the back of your hand.

♦  Once at the end, pinch it closed tightly and pinch the ends as well.

♦  Rock the cylinder back and forth to ensure that it is even all the way across (the ends should not be tapered).

Enjoy the bread! 🙂

Honey-Oatmeal Sandwich Bread

One year ago: Mushroom Spinach & Gruyere Quiche
Two years ago: Traditional Madeleines
Three years ago: Chicken Salad

Honey-Oatmeal Sandwich Bread

Yield: One (1) 9x5-inch loaf

Prep Time: 20 minutes (active), 2½ hours (inactive)

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes


1¼ cups (10 ounces) boiling water
1 cup (3½ ounces) old-fashioned rolled oats
2 tablespoons (1 ounce) unsalted butter, cut into 3 pieces
1½ teaspoons salt
¼ cup (3 ounces) honey
1 cup (4 ounces) whole wheat flour
1-2/3 cups (7 ounces) all-purpose flour
¼ cup (1 ounce) nonfat dry milk
2 teaspoons instant yeast


1. Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.

2. Mix the remaining dough ingredients with the oat mixture, and knead - by hand, mixer or bread machine - until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.

3. Lightly grease a 9x5-inch loaf pan. Gently deflate the dough - it'll be sticky, so oil your hands - and shape it into a 9-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap, and allow it to rise until it has crowned 1½ inches over the rim of the pan, about 1 to 1½ hours. Near the end of the bread's rising time, preheat the oven to 350 degrees F.

4. Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning. The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter and sprinkle with additional oats. Cool the bread completely before cutting it.



99 Responses to “Honey-Oatmeal Sandwich Bread”

  1. Maria on May 19, 2010 at 12:56 pm

    Looks like a winning bread to me! I bet it makes the perfect toast!


  2. Tracy on May 19, 2010 at 1:05 pm

    I love honey-oat bread. It’s perfect for sandwiches and toast with jam!


  3. Jen @ How To: Simplify on May 19, 2010 at 1:09 pm

    This bread looks great! I would love to make a sandwich out of this and have it for lunch today!


  4. Rosa on May 19, 2010 at 1:34 pm

    That loaf is beautiful! I love KAF recipes.




  5. Alison on May 19, 2010 at 1:41 pm

    This sounds divine! The ladies at the Whole Grains Council would definitely approve. 🙂


  6. Tracey on May 19, 2010 at 1:58 pm

    Your bread looks wonderful! I’ve tried quite a few of KAF’s bread recipes but this isn’t one of them. I’ll be adding it to my to-bake list immediately 🙂


  7. Eliana on May 19, 2010 at 2:20 pm

    This bread looks glorious Michelle.


  8. Katrina on May 19, 2010 at 4:45 pm

    This bread is soo pretty! Thanks for the measurements!


  9. Dolce on May 19, 2010 at 5:46 pm

    I have a similar recipe (the only difference is really that you use “real” milk instead of water + dry milk) and it’s heavenly! Toasted, it brings the honey flavor and it’s just perfect for breakfast 🙂


    • Carolina on October 29th, 2014 at 11:31 am

      how much milk instead of the water+dry milk mix?


  10. Jenny Flake on May 19, 2010 at 6:27 pm

    Looks like a gorgeous loaf of bread!! Bet it’s awesome with some homemade jam!


  11. Belinda @zomppa on May 19, 2010 at 7:39 pm

    My goodness – you should be charging for this loaf!


  12. Julie M. on May 19, 2010 at 8:02 pm

    Yep, that’ll work for me. That bread looks delicious! I love king arthur flour as well. They have some yummy recipes!


  13. Katrina on May 19, 2010 at 8:47 pm

    That bread looks great! Whole Wheat is my favorite kind.


  14. maggy on May 19, 2010 at 11:05 pm

    Wow, this bread is gorgeous! Would love some of that for breakfast tomorrow – toasted with honey, please! 🙂


  15. Cookin' Canuck on May 19, 2010 at 11:28 pm

    Very helpful tips for shaping the loaf. I will definitely be referring back to this.


  16. marla {family fresh cooking} on May 20, 2010 at 1:38 am

    Thanks for sharing all the details about this beautiful bread. I am very intimidated by the thought of baking a loaf, but u make it sound very do able!


  17. Food Lover on May 20, 2010 at 4:58 am

    Looks great 🙂


  18. notyet100 on May 20, 2010 at 5:18 am

    looks so warm,..


  19. Sara on May 20, 2010 at 10:29 am

    Wow, your loaf looks perfect! Mmm, I’d love a toasty and butter piece for breakfast.


  20. kiki on May 20, 2010 at 1:39 pm



  21. Cherine on May 20, 2010 at 3:39 pm

    What a gorgeous bread!


  22. Jen @ My Kitchen Addiction on May 20, 2010 at 10:04 pm

    I have made that recipe, and it’s great. Yours looks beautiful! And it’s from one of my all time favorite cookbooks!


  23. ivoryhut on May 21, 2010 at 12:20 am

    Oh my. I love honey oatmeal bread, and this looks awesome. I’m making this first thing in the morning.


  24. shannon on May 21, 2010 at 6:56 pm

    I love your recipe for honey bread….looks great!!!


  25. Katrina on June 1, 2010 at 10:07 am

    Could you replace the white flour with whole wheat flour? It’s all I have!!


    • Michelle on June 1st, 2010 at 10:12 am

      Hi Katrina, Yes, you can replace the white with more whole wheat. Enjoy the bread!


  26. Foodlvr on June 7, 2010 at 5:35 pm

    This bread looks so good. I have to make this loaf!


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  28. Iris on August 1, 2010 at 12:49 pm

    hey there!
    I just tried making your bread with your recipe! I followed everything to the T except that i used Whole Wheat Flour instead of AP Flour. My dough was extremely sticky. I ended up having to add half a cup more of flour to the dough. What have i done wrong? 10z of liquid vs. 7 oz of flour. Even with the 3.5 oz of rolled oats it was still too sticky. Please help!

    Your bread looks amazing!!! and im upset that I can’t seem to yield the same results


    • Michelle on August 1st, 2010 at 10:25 pm

      Hi Iris, Oh gosh, I am soooo sorry! I just re-checked the recipe and I accidentally omitted 1 cup of whole wheat flour when I typed the recipe. I have added it now, but I feel horrible that you had a wasted attempt!

      You should find much better results with this revised version; please let me know how it goes or if you need anything else. Again, my apologies!!


  29. foodlvr on August 23, 2010 at 3:20 pm

    I love the King Arthur catalog and their store (been there) and I still want this book. This bread looks amazing.


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  31. Rachel on October 1, 2010 at 9:48 pm

    Ack! I attempted this recipe tonight and after following the directions to a T I found that my dough had failed to make its second rise. There’s definitely lift there but no way near cresting the pan much less rising above it. Going to try to figure out what went wrong and hopefully try again tomorrow with more success.


    • Michelle on October 1st, 2010 at 11:02 pm

      Aw Rachel, I’m sorry this wasn’t a success today! I hope you have a nicely risen loaf tomorrow!


  32. Domestic Nerd on January 8, 2011 at 11:12 pm

    I started making my own bread about a year ago and haven’t bought a loaf of bread since! I have a wonderful whole wheat bread I make, but it would be nice to change it up sometimes. This recipe looks great and I really would like to try it, but I don’t normally have dry milk powder on hand, is there anyway to make this without that? How would I substitute? Thanks!


    • Michelle on January 13th, 2011 at 9:53 pm

      Since the liquid in the recipe is used to both reconstitute the dry milk powder as well as dissolve the oats, I don’t feel comfortable giving you an alternative for using the dry milk powder in this particular instance. If you need any help, let me know! I usually find it in the baking aisle below the cans of evaporated and sweetened condensed milk.


    • Terese @ www.thecountrybasket.com on June 15th, 2013 at 2:37 pm

      I just made it yesterday, and didn’t use the dry milk powder at all, nor did I substitute with anything. It went just fine. I would not have a problem with using real milk though; it doesn’t spoil that fast. In Norway they actually use spoiled milk in waffles, and it seems to be just fine after baking. I haven’t heard of anyone who got sick from it after cooking.


  33. Stephanie on February 7, 2011 at 9:48 am

    Oh thank goodness! I was starting to think that I’m just a failure at bread making. I made this over the weekend and it was perfect: moist, light, flavorful. Yum! Thanks for this great recipe and your terrific photos–they were a great help.


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  36. Heatherly on August 16, 2011 at 8:33 am

    I make this bread at least twice a week now. Love it.


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  38. Chitra on January 10, 2012 at 12:40 pm

    The recipe looks awesome. Btw can I substitute the all purpose flour with whole wheat flour. Can me n my husband are trying to avoid white flour.

    Thanks and regards,


    • Michelle on January 11th, 2012 at 12:39 pm

      I have not made that substitution with this particular recipes so I could not say for sure what the results would be. You could always give it a try; at the worst it might be a little heavy.


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  42. alicia on June 19, 2012 at 6:58 pm

    Has anyone attempted this with bread machine?


  43. Cathleen on July 5, 2012 at 1:42 pm

    Hi, Michelle! I saw in another comment that someone was looking to substitute the dry milk powder, and I was wondering if you could substitute 10 oz of steamed milk for the boiling water and milk powder? Though if you’re not using the milk powder, I would think that you’d need to cut down on the liquid just a bit so it doesn’t get super sticky… Does that sound like it might work? (Though I’ll probably find out sometime today because I don’t have milk powder either!) 🙂


  44. S Powers on October 31, 2012 at 5:04 pm

    I made this 3 times and each time the bread did not rise on the second rise. I came back here to find out the whole wheat flour was inadvertently omitted from the recipe. Not to be defeated, I tried yet again and while the dough was of a better consistency, it still did not rise above the top of the loaf pan. I’m extremely disappointed as I love the flavour of the bread and had it risen properly I know would have been great! I am now defeated – at least with t his recipe! I have no idea where I’m going wrong but good luck to everyone else.


    • Michelle on November 1st, 2012 at 1:49 pm

      I would check your yeast, and buy a new packet. It sounds like the yeast might be old if your dough isn’t rising. Also, be sure you are placing the dough in a warmer place free of any drafts. If the air temperature is cool, rising will be very difficult.


      • S Powers on November 1st, 2012 at 11:51 pm

        Thanks for your response. The dough doubled in size the first rise so that suggests to me the yeast was active… I also put the dough in a the oven that was turned low then off so it was warm and draft free. Anyway, I tried
        a different recipe which worked fine so not sure what the problem was.
        I really liked the taste of your recipe but I guess it’s just not for me.


        • Jen on January 29th, 2013 at 8:55 am

          I had the same problem! It doubled in size the first time around (boiled some water in the microwave then left the bread in there). After I put the loaf i the pan it rose a bit, but barely to the top of the pan. I’d love some tips!!


          • Shar on October 9th, 2013 at 11:41 pm

            I made this bread on a cold rainy day. The temp in my kitchen was 64-66 deg. I was concerned it would affect the rise. I queried the Internet and found advise that 65-85 deg was fine for rising dough. It said that too warm caused dough to rise too quickly and too much first rise, as well as it could cause a fermented taste. I resisted the urge to warm the oven and rise in there as I had done in the past. The first rise took about 1 1/2 hrs. The second about 2 hrs. The bread came out delicious.


  45. Stacey in TX on December 13, 2012 at 12:34 pm

    Wondering if I could use up the Quick Oats I have on hand and not alter the results … thoughts??


    • Michelle on December 13th, 2012 at 11:01 pm

      Hi Stacey, The quick oats don’t have a sturdy enough texture for this bread, I would stick with the old-fashioned rolled oats.


  46. Jen on January 29, 2013 at 8:51 am

    Hi! I tried your recipe last night and I was pretty happy with it, until I looked at your picture again 🙂 My bread came out pretty dense and not as fluffy looking as yours. Is there some secret bread-making technique I’m missing? (this is only the second loaf of bread I’ve made!) Thanks for posting!!


    • Michelle on January 29th, 2013 at 1:10 pm

      Hi Jen, I don’t have any secrets. I would make sure that your yeast is fresh and that you are using the water at the correct temperature. The temperature of the water is very important – it needs to be warm enough to activate the yeast, but not too hot so that it kills it. A lot of bread baking is trial and error and learning as you go… keep on baking! 🙂


  47. Joe from Kentucky on February 2, 2013 at 1:15 pm

    I am making this loaf right now. i changed a couple of things. Instead of using the suggested amount of honey, i used about half and substituted agave nectar and added 1/3 tsp of honey. Thank you so much for your recipe. I will use it for years to come. it is really easy.


  48. Kosta from Montreal on February 6, 2013 at 9:30 am

    I made this over the weekend and it is divine!! It smells beautiful and tastes even better. Thank you!!

    My only question is that mines didn’t come out looking as brown as yours, it was more on the golden side, any way to get that deep brown color? It just looks amazing.


    • Michelle on February 10th, 2013 at 2:03 pm

      Hi Kosta, It could have just had to do with how brown mine got before tenting with foil. Could have been higher in the oven, etc.


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  50. John on April 14, 2013 at 7:27 pm

    I made this for a friend so I used one of those shiny aluminum disposable bread pans. Big mistake. The crust above the pan was wonderful but the part in the pan was way too soft, not sone of blob but close. This is a definte keeper. That;s two I owe ya.


  51. Yasmine on April 20, 2013 at 6:03 am

    The bread looks fantastic and as I was preparing it, everything went well – the dough was kneaded, it rose, shaped it, placed it in the loaf tin, it rose again, placed it in the preheated oven and everything seemed to be going according to plan until it was 20 mins in and I went to cover the bread with foil… it deflated on me!! I quickly put it back into the over but to no avail… it remained deflated and it’s all dense and neither does it feel cooked (it had been in the oven for over an hour!) Help… Thank you!


    • Michelle on April 21st, 2013 at 4:06 pm

      Hi Yasmine, When you go to cover baking bread, it’s very important that the foil is tented, meaning that you crease it in the middle so that it doesn’t touch the bread. If you did this, it could have also fallen from moving it, the loaf pan being tapped against the oven rack or counter, etc.


  52. Terese @ www.thecountrybasket.com on June 15, 2013 at 2:48 pm

    My teen daughter and I baked this bread for her dad as a Father’s Day gift yesterday, and it was wonderful!!! Very soft, fluffy, and tasty. Thank you for sharing!


  53. Heather Urry on July 16, 2013 at 3:05 pm

    This bread is really tasty! I wanted to use mostly whole grains so I went with 2/3 whole wheat flour and 1/3 bread flour by proportion. I also skipped the milk powder. As a result of these changes, I added some ascorbic acid, vital wheat gluten, and diastatic malt powder to promote a good rise. My bread machine made quick work of the dough, which I then baked off in our oven. The crumb is tender but will stand up well to sandwiches and toasting. Thanks for posting this as one of your favorite yeast breads!


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  56. Lizz on October 7, 2013 at 8:09 pm

    This bread is my nemesis. Twice I’ve made it and twice it failed on me for the second rise. I desperately want it to work because after forcing myself to eat some of the finished product (baked it anyway because why not?) the flavor was great, exactly what I was expecting it to be. I’m probably gonna give it another go anyway because being unable to admit defeat is a character flaw of mine.

    All that being said, I’ve made a handful of other breads from the site and all came out wonderful.


  57. Geneva on December 1, 2013 at 10:22 am

    Does the current recipe have the correct amount of flour. According to the comments you mentioned leaving out 1 cup of WW flour. So is the recipe actually 2 Cups of WWF? I hope so because that is what I did. My dough is feeling pretty dense and heavy so now I am questioning if the recipe was corrected and supposed to be only 1 cup WWF?


    • Michelle on December 2nd, 2013 at 8:32 am

      Hi Geneva, Yes, the current recipe has the current amount of flour – 1 cup whole wheat and 1&⅔ cups all-purpose. As I mentioned in that comment above, I did revise the recipe to reflect the correct amounts.


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  59. A on December 26, 2013 at 4:52 pm

    Does the yeast need to be added with the boiling water to activate the yeast?


    • Michelle on December 26th, 2013 at 10:27 pm

      No, because it is instant yeast, it does not need to be bloomed (i.e. activated).


      • Rick on February 12th, 2014 at 1:54 am

        I know this is an old post, but I made this today.
        So 13 ounces of liquid and 11 ounces of flour?
        It can’t be. There must be a typo in that recipe. Right?
        No bread has a hydration level that high. More liquid than flour?
        Do you agree?


        • Michelle on February 12th, 2014 at 11:01 am

          Hi Rick, The boiling water is used to steep the oats, which absorbs most of the water, so you don’t have that much actual liquid once you go to mix the dough.


  60. Ruth on January 2, 2014 at 5:15 pm

    I made this bread today and it turned out excellent!! So tasty 🙂 Will definately be making it again!


  61. Ann Marie Torrey on March 30, 2014 at 10:06 am

    My bread hasn’t risen at all. Could this be a mistake where the yeast isn’t added to the liquid? I’ve never made any bread where the yeast isn’t activated in the liquid…I want to make this again, but un sure of the recipe…


    • Michelle on April 1st, 2014 at 5:08 pm

      Hi Ann Marie, Instant yeast is typically mixed into the dry ingredients, as it doesn’t require warm liquid activation. If the bread hasn’t risen at all, be sure that you used instant yeast and not active yeast, and that it wasn’t expired.


  62. Mel on April 4, 2014 at 11:12 am

    Hi! I am new to making bread. Just started last week with the American Sandwich Bread you published, and it turned out amazing! I am thinking about trying this recipe now but I don’t have the dry milk, have you tried any substitutions?


    • Michelle on April 7th, 2014 at 10:59 pm

      Hi Mel, I have not tried a substitution for the dried milk. Enjoy the bread!


  63. Linda Ellis on April 8, 2014 at 5:21 pm

    I just baked this bread and it’s delicious! I have been baking no-knead bread for a year but decided to try regular bread. Wonderful recipe and I will definitely make it again. It rose beautifully both times…but the top did sink just a bit in the center. Maybe I was not careful with the alum. foil part. I was wondering how got the top to be who shiny….I would like my bread to look like that. But….it is so good. Thanks for this recipe. I am a believer!!


    • Michelle on April 9th, 2014 at 9:42 pm

      Hi Linda, The shine is from brushing it with melted butter when it comes out of the oven. So glad you enjoyed the bread!


  64. Dawn on May 6, 2014 at 9:31 pm

    I usually bake two to four loaves at a time; can this recipe be doubled? Thank you bunches


    • Michelle on May 12th, 2014 at 10:43 am

      Hi Dawn, I have not tried doubling this; if you give it a try, please let me know how it turns out!


  65. Alyssa on May 8, 2014 at 2:22 pm

    Can I use active dry yeast?


    • Michelle on May 12th, 2014 at 10:44 am

      Hi Alyssa, I would not recommend it, as there isn’t a warm liquid in this recipe to activate it.


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  68. Martha on January 3, 2015 at 11:13 pm

    I followed your directions to a T but my dough did not even rise the first time. I think it may be because You did not mention how many minutes to knead the dough by hand. I don’t have a bread machine. I kneaded it for about 5 min. It looks like the picture but it did not seem “soft”. It did not rise at all in a warm oven. I was so sad!! I want to try again but need to know how long to knead the dough and whether I should invest in a bread machine or not if I want to keep making bread. Thank you!!


    • Michelle on January 4th, 2015 at 6:34 pm

      Hi Martha, You absolutely do not need a bread machine to make bread (I’ve never owned one). The lack of rise really should not have to do with kneading, but there is a reason a time is not listed – it’s very subjective. Bread is as much art as science – the dough should be soft and smooth and elastic feeling. You could make the same loaf multiple times and it could take a different amount of time kneading each time, just depending on how warm or cool your kitchen is, how hydrated the dough is due to the humidity in the air, etc.


  69. Dean on November 7, 2015 at 5:57 pm


    Just some tips based on my experience with this recipe!

    – Active Dry Yeast works well. Just make sure the hot oat mixture is slightly cool to the touch so that it doesn’t kill the yeast. If the liquid is completely cool, it’s still okay. It will just take longer to proof.

    – I only used all AP flour and omitted the dry milk powder. Came out great.

    – The sprinkle of oats on top is just for aesthetics. It doesn’t stick and makes a mess when you go to slice. I would skip this next time.

    – For everyone having trouble with the second proof, you’re just not waiting long enough. I proofed mine at room temperature (between 65 and 70 F) and it took about 2.5 hours to double.


  70. Ciara Gorglione on January 23, 2016 at 7:15 pm

    This was my first time baking bread and this was a wonderful recipe to start with. I loved how it came out, however, I realized an error that I did make. There is a difference between active and instant yeast (obviously). I wasn’t knowledgeable to realize but after looking at the recipe, I noticed my oops. They can be used interchangeable, but if you are using the active yeast, you need to wait longer for rise times. When the rise times are shorter, that could be up to 30 minutes. That’s something I will work on next weekend. Loved that I could use my mixer instead of kneading. One question I do have: could I use a long pan for this? Not sure if I could double the recipe to have a store sized sandwich bread. Thank you for tge recipe! I love your recipes. They keep me and my family happily fed 🙂


    • Michelle on January 25th, 2016 at 10:34 pm

      Hi Ciara, I’m not sure what you mean by long pan? What size pan are you hoping to use?


      • Ciara Gorglione on January 28th, 2016 at 11:00 am

        I was shopping online for the top rated bread pans as I was using a pan I make for banana nut bread (8.5″) and it looks like there were a bunch of 16″ and 13″ so I wasn’t sure if that would be a more appropriate size for something that’s more of a bread than a cake as my banana but bread is. Was also curious if glass or silicone would be better or not. I’m in the market for a new bread pan anyway. As a side note, where do you think is the best placement in tge oven? Top rack? Middle? Thank you! Can’t wait to make this bread again!


        • Michelle on February 3rd, 2016 at 8:32 pm

          Hi Ciara, I only use 8″ or 9″ loaf pans for my breads, whether they’re yeast breads or more cake-like quick breads, such as banana bread. I use Williams Sonoma Gold Touch pans. I always bake on the middle rack unless a recipe specifically states otherwise.


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