What's a nicer way to begin the day than with a warm, crunchy slice of oatmeal toast? With all the great new artisan breads out there, some of America's favorite pan breads seem to be getting short shrift. Personally, we'd no more give up our white, oatmeal and whole wheat sandwich loaves than we would our favorite baguettes or focaccia. Each has its place in our world, and there's nothing like good old American pan bread for sandwiches and toast. We've found that many of the recipes we try for oatmeal bread just don't taste much like oatmeal. Either the flavor is so faint as to be indiscernible, or it's overwhelmed by molasses. That isn't the case here; the nutty taste of oats shines through, with just a hint of molasses to augment the grain's natural sweetness.
