In case you have no bread machine, this is a good conventionally-made recipe.

GRANDMA'S OATMEAL BREAD
To make 2 loaves:

4 cups all-purpose flour, divided usage
1/3 cup firmly packed dark brown sugar
1 1/2 teaspoons salt
2 packages (1/4 oz. each) active dry yeast
1 cup water
12 oz. evaporated milk
2 tablespoons vegetable shortening
2 cups rolled oats (I prefer old-fashioned over quick-cooking style.)

In large mixer bowl, stir together 1 1/2 cups flour, brown sugar, salt, and yeast.

Heat water, evaporated milk, and shortening until shortening is completely melted. Pour heated mixture over oats. Let oats stand until warm(about 125°F).

Add oats to flour mixture and beat with electric mixer on Medium speed 2 minutes. Gradually add enough flour to make a thick batter. Beat batter on High speed 2 minutes. Mix in remaining flour.
Turn dough out onto lightly floured board and knead until smooth and elastic.

Place in greased bowl, cover, and let rise in warm, draft-free place until doubled in bulk. Knead dough down.

Divide dough in half. Roll each half into a 10"x7" rectangle. To form loaves, roll up each rectangle jelly-roll style from the short side and pinch seam well to seal. Fold under ends and place each loaf seam side down in a greased 8"x4" loaf pan. Cover and let rise in warm, draft-free place until doubled in bulk.

When loaves have doubled, preheat oven to 375°F. Bake bread 15 minutes. Reduce heat to 350° and bake an additional 30-35 minutes or until bread separates from sides of pan.

Note: The best way to determine if bread is done is to use an instant-read thermometer inserted in the center of the loaf. It is done when the internal temperature reads between 190° and 205°F.