Leftover Oatmeal Bread

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I make this regularly, I insert a probe thermometer about 50 minutes in, the only time I got the bread up to 210 internal temperature is when the bread pan was sitting on top of the pizza stone. I might increase the temperature for baking in the future. It's a little wet on the inside but not bad at all. I also use dough enhancer so that it will last longer and rise higher. I let it sit on the counter for a few hours, get a full rise out of it before refrigerating.

PS, I always bloom my yeast with the sweetener (in this case agave, it's worth the wait.

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good BUT active dry yeast must be rehydrated before incorporating, INSTANT dry yeast may be added with the dry ingredients. This is probably why I see people saying they are not getting a good rise...
Alton please fix the recipe

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This was really very good! I frequently have leftover oatmeal this time of year but I wouldn't say no to making some just to use in this recipe. I know that some reviewers said that it was too sweet; I (perhaps fortunately didn't have agave nectar so I used 1tbs of maple syrup and 2 tbs of granulated sugar (in the dry ingredients and I was just a perfect hint of sweetness. I ended up using about 2 & 1/2 cups of flour and about 1 1/2 cups of cooked oatmeal. (sorry Alton, I still don't own a food scale Next time I hope to double this so it might just last more than one day!

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I love this bread and have used this recipe several times and I find that for it to turn out well, Ive had to tweak a few things. I find that "Rapid Rise" yeast works SO much better! Also, Ive tried it with the 8 hour wait in the fridge and more recently, the "straight-dough method" and I much prefer that. It is so much quicker with the same result. All you need to do is just allow the formed loaf to rise in a warm and humid place (I prefer the laundry room for an hour to get the last rise. Thats all!

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I love this bread and make it about once a week or as soon as I run out. I add 3/4 chopped walnuts to the dough. I have a toasted slice with orange marmalade every morning. Great with coffee. My only problem with the recipe is that I cannot get it to 210 degrees without ruining the loaf. I live at 6500 feet where water boils at 199 degrees which may be the problem. I bake it a 340 degrees instead of 350 and for about an hour and ten minutes. Still playing with the recipe a bit.

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Fantastic. Made it in the bread machine and it came out perfectly. Sliced double thick and it is perfect for French toast. This one is a real keeper. I now make oatmeal on purpose just to make this bread.

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Very good.Didn't rise as much on the second refrigerator rise, wasn't as big a loaf as Altons, but tasty none the less. Husband loves it, We will make this again.

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Delicious bread, but what is all this fuss about, overnight? I adapted this to
the traditional method of bread making. First rise was 1 hr., the second
formed loaves was only 35 min. I doubled this recipe and free formed my
loaves. And, Alton.......ozs? Let's make this simple so first timers that do not have scales can achieve success.

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I really like this recipe however mine was really sticky before letting rise. This bread has a great taste. However mine didn't rise very much and I let it proof for over 15 hours. I will attempt this bread again. *edit* just did a 2nd loaf... still didnt rise :/ its in the oven now.

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Does require extra flour. I use honey instead of agave syrup.
BUT it is the best and easiest bread to make. Love it.