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Oatmeal Bread

breads

1 3/4 cups rolled oats (not instant)
1/2 cup packed dark brown sugar
1/4 cup unsalted butter; softened
2 pkg (each 1 tables active dry yeast
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour (approx)
1 egg; lightly beaten

Slightly sweet and very tender, these single-rise loaves can also be baked in 9- x 5-inch (8 cup) loaf pans if that's the only size you have. In large bowl, stir together 2 1/2 cups hot water, 1 1/2 cups of the rolled oats, sugar and butter until combined. Let stand until lukewarm. Sprinkle yeast on top; let stand for about 5 minutes or until foamy. Stir in salt and 4 cups of the flour, 1 cup at a time, then add enough of the remaining flour to form soft dough. Turn out onto floured surface; knead for 10 minutes, adding flour if necessary, to make dough smooth and elastic. Cover with plastic wrap; let rest for 15 minutes. Divide dough in half; with hands, roll each into 8-inch long loaf. Place each in greased 8- x 4-inch (6 cup) loaf pan. Let rise in warm draft-- Free place for about 1 hour or until doubled in bulk. Brush tops with egg; sprinkle with remaining oats. Bake in centre of 375°F oven for 30 minutes or until tops are browned and each loaf sounds hollow when tapped on bottom. Transfer to racks; let cool.

Contributor: Canadian Living, January, 2001

Yield: 24 slices

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