Buttermilk oatmeal bread
Bread
This bread (like each of the other loaf breads I regularly make) represents the end point of an evolution that began when I started making sandwiches every day for my first son, when he entered kindergarten nearly 14 years ago. This bread is what every decent sandwich bread should be . . . . it slices perfectly, it has a fragrant, tender crust, and it’s just a bit chewy. And it tastes good, just as it is, with nothing on it. (Just ask the other food52 members who came to our first potluck last month.) Like most sandwich breads, it makes excellent toast. It’s great for putting on the table with dinner, too, especially when feeding ravenous teenagers. Enjoy!!
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