Honey Oat Bread

Ingredients

2 cups Baking Free gluten-free all purpose flour (for best results flour should be weighed--248 g)
1 cup Positively Free Instant Oats (plus 1 tablespoon for topping of bread)
1 cup warm milk-110 degrees F (I used almond milk)
1/4 cup honey (spray the measure with baking spray to make honey release easily)
2 3/4 teaspoons active dry yeast (1 envelope + 1/2 teaspoon)
1 teaspoon salt
1 tablespoon sugar
1/4 cup unsalted butter (melted and cooled to room temperature)
2 eggs

Step 1
Combine warm milk, honey and yeast in small bowl. Stir well and set aside for about 10 minutes.
Step 2
Combine flour, oats, sugar and salt in large stand mixer bowl.
Step 3
With mixer on low, gradually add the yeast mixture until it combines.
Step 4
Add butter and eggs (one at a time). Beat until well mixed, scraping the bowl as needed.
Step 5
Increase speed and beat for about 3 minutes, until batter is very smooth.
Step 6
Spray or grease 8" X 4" bread pan. Pour batter into prepared pan leveling the top.
Step 7
Loosely cover with greased plastic wrap and clean towel. Let rise in a warm place for 30-40 minutes. Bread should rise to just above the top edge of pan.
Step 8
Heat oven to 350 degrees F. Remove plastic covering. Drizzle honey over top of loaf and sprinkle with 1 tablespoon oats. Bake 40-50 minutes or until golden brown.
Step 9
Let loaf cool 10 minutes in the pan then remove from pan and let cool completely on baking rack. Note, this is a dense, rustic loaf of bread.