Stand mixer Sunday: Oatmeal honey milk bread

Wow, that's a long title. But hey, it's a tasty bread that packs a punch.

The oatmeal provides a little texture and fiber while the honey, milk and brown sugar add layers of flavor and depth to the white bread. This is one of my favorites so far.

4 cups all-purpose flour

2 cups oatmeal

1 package yeast

2 teaspoons salt

2 cups warm milk

1/4 cup water

2 tablespoons honey

3 tablespoons brown sugar

1 tablespoons vegetable oil

1 egg mixed with a spot of milk, for topping

Put the oatmeal, salt, yeast and brown sugar in the mixer bowl. Using the hook, mix it on low. In the meantime, put the water, milk, honey and oil in a microwave safe bowl and warm until hot to the touch, 100-125 degrees.

With the stand mixer on low, add the wet ingredients and let incorporate, then turn to setting four (moderate speed).

Start adding the flour a half cup at a time until the dough doesn't appear sticky anymore and starts to pull away from the bowl. Then mix at medium for two minutes until a ball forms and starts to stick on the hook.

Pull it out and knead it for two minutes until there's a shiny ball of dough. Only add enough flour to keep it from sticking. Put the ball in a large, greased bowl and turn to coat. Put it in the microwave with warm water until doubled in size, about two hours.

Turn it out onto a floured surface and split into four parts, turn them into fat oblongs. Turn the pieces together and place into two greased loaf pans so a little knot shows. Allow to rise in the microwave until doubled again, about an hour.

Then glaze with the egg and place in a preheated 355-degree oven for 40 minutes or until blissfully browned.