Add water, apple sauce, and maple syrup or honey to the loaf pan.
Then add dry ingredients except yeast. Make a well in the dry ingredients and add the yeast.
Select the basic or white bread cycle and medium/ normal crust.
Note: you can use wheat flour but I've found it results in a very dense loaf.
To make by hand
In a large bowl, add the flour, oatmeal, cinnamon, salt, and yeast.
Using a wooden spoon, mix it until it is well combined.
To the bowl, add the warm water, maple syrup, and apple sauce.
Using the wooden dough, stir to mix until you get a shaggy looking dough.
Dump out the shaggy dough and any extra flour onto a lightly floured surface.
Knead the dough for 8-10 minutes until it becomes a smooth ball that lightly springs back when poked gently.
Grease the same bowl you used before with the oil. Place the ball of dough in, turn it once to lightly coat both sides with oil and cover with a towel or plastic wrap.
Keep the bowl in a warm, dry place and allow to rise until double in size about 60-90 minutes.
Divide the dough in half and roll each half into a sausage shape.
Place in a greased loaf pan and cover with plastic wrap or a tea towel.
Place pans in a warm dry place and allow the dough to again double in size, about 45-60 minutes.
Bake at 350 degrees F (175 degrees C) for 30-40 minutes until crust is a darker golden brown. Turn out the loaves to cool on a cooling rack.
What is the right water temperature for bread?One of the hardest parts about baking with yeast is properly activating your yeast when making your dough. A cheat to get the right temperature water for bread is to mix equal parts boiling water with cold water. This should result in water that is between 110-120 degrees F. The water should be like warm bath water. Warm to the touch but still comfortable enough to put your finger in and allow it to stay there. For best results use a good kitchen thermometer! I use my Thermoworks thermopen all the time not just for cooking meats but for baking as well.Can I freeze a bread loaf?Yep! Although you can freeze a whole loaf, I prefer to slice my bread first before placing in a freezer safe bag. This allows me to either pull out just the pieces I need or to reheat it quicker.