Monday, September 19, 2005

Oatmeal Bread


1 cup boiling water
1 cup old-fashioned oats + more for top
1 scant tablespoon yeast
1/3 cup warm water
1/4 cup honey
1 tablespoon butter
1 teaspoon salt
3- 3 1/2 cups all-purpose flour
1 teaspoon butter, melted

In a large mixing bowl, combine boiling water and 1 cup oats; let stand until warm (110- 115 degrees). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add honey, butter, salt, and 2 cups flour; mix until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl lightly coated with oil, turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into a loaf, and place in a greased 8x4x2 loaf pan. Brush with melted butter and sprinkle with additional rolled oats. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 50-55 minutes or until golden brown. Yield: one loaf*

This only makes one loaf. We double it, but I know some will need to quadruple it or more! (This is best eaten fresh from the oven or, later, toasted and spread with sweet butter.)

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