Apple~Oatmeal Bread

If I had a list of "comfort foods," grilled cheese would be near the top.  There's no denying the taste of that melted cheese oozing from a perfectly toasted bread.  I've been ill for a few weeks (recuperating from pneumonia) and hadn't had much of an appetite, but today on the mend, I was craving a grilled cheese...just like mom would have made me.

The classic is the best, but I just got my latest issue of Sift magazine (by King Arthur Flour) and in it was an article on "changing up" the grilled cheese with new fillings and new breads.  The bread that caught my eye was Apple-Oatmeal; I think because I love pairing apple with cheese just like my grandfather did with pie:-D  It's, as my granddaughter Emmie would say, "Super Easy!"  All the ingredients are combined in one bowl and mixed, then placed in a greased bowl to rise for until doubled, about 1 hour, shaped, rise again, and then baked for 30 minutes.  My kitchen smelled heavenly with aromas of cinnamon and apples and as the description said..."it's the perfect autumn loaf."

Apple~Oatmeal Bread
2 tsp. instant or active dry yeast
1/4 cup warm water
3/4 cup warm milk
1 T vegetable oil
2 T firmly packed light brown sugar
3/4 tsp. salt
1 cup Old-Fashioned Rolled Oats, plus more for sprinkling
1/4 tsp. ground cinnamon
2 cups King Arthur All-Purpose Flour, divided
1 cup coarsely chopped apple (I peeled the apple)
1/2 cup coarsely chopped walnuts

1 large egg, beaten (to brush on the top)

In a large bowl, combine all the ingredients and 1 cup of flour.  Beat vigorously for 2 minutes.  Gradually add the remaining 1 cup of flour, 1/3 at a time until the dough comes together.

Turn dough onto a floured surface and knead until the dough is smooth and elastic.  Place the dough in a large bowl, brushed with melted butter and cover with plastic wrap.

Let rise until doubled, about 1 hour.  You can test by poking your finger into the dough and if the indentation does spring back, it's risen.

Deflate the dough and shape into a loaf.  Place in a 9" x 5" loaf pan that has been brushed with butter. Press down slightly to fill the corners of the pan and cover again with plastic wrap.  Let rise until it domes 1-inch about the edge of the pan.  Preheat oven to 375F-degrees.

Just before baking, brush the top of the loaf with a beaten egg and sprinkle more oats on top.  Bake for 30 minutes or until golden brown and the center of the bread reads 190F-degrees with an instant-read thermometer.  Remove from oven and turn out onto a rack to cool completely before slicing.

I chose a combination of cheddar and provolone, but I also love Havarti and Dubliner on my grilled cheese.  Along with some homemade Tomato~Basil soup, this was truly comforting and I'm feeling much better.  Enjoy!