Lemon Bread

2/3 cup old fashioned rolled oats
1 1/8 to 1 3/8 cups milk
1/2 cup lemon curd
1 1/2 teaspoons salt
1 1/2 tablespoons butter, softened
3 cups bread flour
2 teaspoons active dry yeast

Place all ingredients in bread pan, using the least amount of liquid called for in the recipe. Select Light Crust setting and press Start. Observe the dough as it kneads. If after 5-10 minutes it appears dry or if your machine sounds as if it's straining, add more liquid 1 tablespoon at a time until the dough is smooth, soft, and slightly tacky to the touch.

After the baking cycle ends, cool bread on wire rack for 1 hour before slicing.