In the bowl of your electric mixer, combine (by hand, with a whisk) the water, milk and sugar and then stir in the yeast.  Add the egg and oil and whisk again until combined.

Attach the bowl to your mixer and using your paddle attachment on low speed, mix in the salt, flour and oats.  Continue to mix on low for about 1 minute, the dough will still be very wet and coarse after mixing – leave this to rest for about 5 minutes.

Switch to a dough hook and mix the dough on medium-low for 2 minutes – if it’s too wet or too stiff, add a titch of flour or water very carefully, as needed.  Continue to mix with the dough hook for 4 minutes.

Remove the bowl from the mixer and knead the dough a few times.  You can scrape it out onto the counter to do this, and then form it into a ball, but I didn’t need to put mine on the counter – I just formed it into a ball in the mixer bowl.  Lightly oil a separate, new bowl (or the same mixer bowl if you’d like), drop in the dough ball, cover with plastic wrap and leave to proof in a warm place for an hour.  If it’s a really warm day, you can probably just leave it on the counter.  This is also where Deb says that you can now cover up your bread dough and leave it to proof in the fridge for up to 5 days – just make sure the dough sits out long enough to come to room temperature before baking.

Lightly coat 2, 9×5 loaf pans with oil, weigh the dough and cut it into 2 equal pieces.  Shape each piece gently into a rough rectangle about the same size as your pans and drop each loaf into each pan, seam side down.  Leave to proof in a warm place for about an hour (I only needed to leave mine for 40 minutes), or until the dough has risen about an inch above the top of each pan.

Preheat the oven to 350 and bake for 35 to 40 minutes until the internal temperature is 190 degrees and the loaves sound hollow when tapped.  Remove the loaves from their pans and leave them to cool completely on a rack before slicing and enjoying (or freezing).