ABC bread

 Wonderful challenge for this month's Avid Bakers: Bread. Always a joy to bake that. Honey Oatmeal Bread is on the menu. We love oats, so that's great and the kids (and I) love to eat some white bread every once in a while.

I made some changes to the recipe:
- I used just 1 tsp salt, because I always just use 1 tsp for breads with about 500 g of flour. This bread even used less flour, so the 1,5 tsp salt that was in the recipe is just way too salty for us.
- I also used less yeast (about 1 1/2 tsp instead of  2 1/4 tsp). Less yeast means a slower rise, and that not only gives more taste, but also more control over the dough, as I'm not the kind of person who watches their dough like a hawk every ten minutes. I just take a look when I remember I was baking in the first place, so it's nice the dough takes it easy as well.
- I used bread flour instead of AP, cause of the weakness of our AP-flour here in the Netherlands. (Our AP-flour is better for use in cakes, cookies ecc.)
- When all the ingredients were kneading, I saw it was too wet. So I had to add about 60-80 g more flour to get a dough that could be shaped.

Honey Oatmeal Bread

All a lovely give-me-another-slice-kind-of-bread, moist and great taste. The oatmeal is totally invisible because it was soaked before adding.