• (If using instant yeast, skip this step). Heat 1 cup milk to 110°F or until warm but not hot to the touch. Add the 2 tsp yeast and set aside to let bloom. It should turn frothy and smell bready.

for a bread machine;

• Add all ingredients in the basin of the breadmaker, according to machine instructions. I add the wet ingredients followed by the dry. Add bloomed yeast milk mixture, 3 eggs, and 4 Tbsp butter, cut into 1 Tbsp pats. Add the dry ingredients: 3 cups oat flour, 3 Tbsp sugar, 1¼ tsp xanthan gum, 1¼ tsp salt. (If using instant yeast, add it on top of the dry ingredients).
• Program the machine according to settings. I use the "specialty loaf" setting and a "medium" bake. Slice and serve warm! Store in an airtight container, and toast to reheat for best texture.

for mixing by hand or stand mixer;

• Add the dry ingredients to a bowl or the bowl of your stand mixer: 3 cups oat flour, 3 Tbsp sugar, 1¼ tsp xanthan gum, 1¼ tsp salt. (If using instant yeast, add it with the dry ingredients).
• Drizzle in the milk, blending all the time. Add in the 4 Tbsp butter and mix until blended.
• Add each egg one at a time, beating each one thoroughly before adding the next. After all three have been added and blended you should have a sticky, smooth, batter.
• Cover with a damp paper towel and allow to rise for 1 hour.
• Line a large loaf pan (8½" x 4½") with parchment paper and spray or grease. Add the dough to the pan and cover loosely with greased plastic wrap. Allow to rise again 45-60 minutes.
• Bake at 350° for 38-42 minutes or until golden brown. Slice and serve warm! Store in an airtight container, and toast to reheat for best texture.