Honey-Oat Pain De Mie

Step 1: Combine all of the ingredients, and mix until a cohesive ball forms.

Step 2: Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.

Step 3: Knead, either by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

Step 4: Place the dough in a lightly greased bowl and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.

Step 5: Gently deflate the dough, and shape it into a 9" log.

Step 6: Place the log in a lightly greased 9" pain de mie (pullman) pan, pressing it gently to flatten.

Step 7: Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" from the top of the lid, 60 to 90 minutes.

Step 8: Towards the end of the rising time, preheat the oven to 350°F.

Step 9: Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes.

Step 10: Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

Step 11: Remove the bread from the oven, and turn it out of the pan onto a rack.

Step 12: Run a stick of butter over the top, if desired; this will yield a soft, buttery crust.

Step 13: Cool completely before cutting; wrap airtight and store for several days at room temperature.