Servings: 1 8x4 loaf

10 ounces/283 grams, water (see note) 10 ounces/283 grams, water (see note)
.3 ounces/8 grams, salt (notice that is POINT 3 as in 3/10 of an ounce .3 ounces/8 grams, salt (notice that is POINT 3 as in 3/10 of an ounce
1½ ounces/48 grams, honey 1½ ounces/48 grams, honey
1 ounce/28 grams, extra virgin olive oil (or other oil of your choice 1 ounce/28 grams, extra virgin olive oil (or other oil of your choice
2 ounces/57 grams, quick oats (or rolled oats if you want more texture) 2 ounces/57 grams, quick oats (or rolled oats if you want more texture)
13 ounces/369 grams, bread flour (you can use all-purpose. I like the texture better with bread flour 13 ounces/369 grams, bread flour (you can use all-purpose. I like the texture better with bread flour
¼ ounce/8 grams, dry yeast if you are going to bake it in the OVEN (see note on different amounts) ¼ ounce/8 grams, dry yeast if you are going to bake it in the OVEN (see note on different amounts)
OR 1¾ teaspoon if you are going to bake it in the machine. (see notes about different types of yeasts) OR 1¾ teaspoon if you are going to bake it in the machine. (see notes about different types of yeasts)

Add the ingredients to the machine in the order given
Set the bread machine to DOUGH cycle. (see note)
Let the machine go through the full DOUGH cycle for a more flavorful loaf or pull it after the first kneading. The machine will probably finish the first kneading withing 15 minutes.
Turn the oven on to 425 at the end of the DOUGH cycle
Shape into a loaf and place into a well greased 8x4 loaf pan. (video in notes)
Let the loaf double in size in the pan
Bake for 35 minutes or until the internal temperature is at least 190 degrees.
Pray for internal fortitude cause you should let it cool for a solid half hour before you eat it.

Ten ounces will get you a crumb with more holes. You know, more nooks and crannies for butter to hide. I like the higher water content.  Ten ounces will get you a crumb with more holes. You know, more nooks and crannies for butter to hide. I like the higher water content.
I don't see a huge difference in the different types of yeast, use what you have  I don't see a huge difference in the different types of yeast, use what you have
I use the 1/2 ounce when I am going to bake it in the oven to expedite the process. You could definitely use the lesser amount even if you are going to bake it in the oven. It will take longer, but it will taste a little better. Either way it will taste great.  I use the ½ ounce when I am going to bake it in the oven to expedite the process. You could definitely use the lesser amount even if you are going to bake it in the oven. It will take longer, but it will taste a little better. Either way it will taste great.
You can certainly bake it right in the machine, but I prefer the texture when the bread is baked in a pan in the oven. It's your call.  You can certainly bake it right in the machine, but I prefer the texture when the bread is baked in a pan in the oven. It's your call.
It will be super delicious even if you take it out of the machine after the first rising, but it will be more flavorful if you let the whole DOUGH cycle finish.  It will be super delicious even if you take it out of the machine after the first rising, but it will be more flavorful if you let the whole DOUGH cycle finish.
Here's a short video by King Arthur Flour on how to shape the loaf. www.youtube.com/watch?v=wx5I5O_RoeI  Here's a short video by King Arthur Flour on how to shape the loaf. www.youtube.com/watch?v=wx5I5O_RoeI
I believe it works out to 66.4% hydration  I believe it works out to 66.4% hydration