Instructions: Method: Electric Mixer

Mixing: Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm [about 20 minutes, jtr]. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then stir in 4 cups of flour, 1 cup at a time.

1st Knead & 1st Rise: Turn out on a floured board. Knead into a smooth, pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes.) Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.

2nd Knead & 2nd Rise: Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the tins, cover, and let rise in a warm place until about even with the top of the tins, or almost doubled in bulk.

Baking: Preheat the oven to 375F , place the bread in the center of the lowest rack, and bake for about 45 to 50 minutes, [or until internal temperature reaches 190F on an instant read thermometer. Jtr]. Remove the loaves to a rack and cool.

Note: If you should want a very soft top crust, brush the loaves with melted butter when you bring them out of the oven.

YIELD: 2 small loaves

NOTES : "....It is an interesting, loosely textured bread with an unusual light-brown color and a rich, full flavor. It is delicious with sweet butter, and it keeps well." James Beard

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