In food processor, using steel blade, combine remaining ingredients and process about 10 seconds, stopping machine once to scrape down sides of bowl. With machine running, pour yeast mixture through feed tube and blend until dough forms a ball, about 40 seconds. If dough is too wet, add more flour, 1 tablespoon at a time, until no longer sticky. Transfer to oiled bowl, turning to coat all surfaces. Cover and let stand in warm place until doubled in volume, about 1 hour.

Transfer dough to lightly floured surface and roll into rectangle. Roll up lengthwise; pinch ends and seam tightly. Place loaf, seam-side down, in oiled 5x9 inch loaf pan sprinkled with oatmeal. Fold ends under if necessary to fit pan. Cover with damp cloth and let stand until doubled in volume, about 45 minutes.

Bake in center of oven at 375 degrees or until bread is golden brown and sounds hollow when tapped on bottom, about 35-45 minutes. Remove from pan and cool on wire rack before slicing.