Yield: Makes 2 loaves
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1 3/4 cups old-fashioned rolled oats
2 1/2 cups hot water
two 1/4-ounce packages (5 teaspoons) active dry yeast
5 to 6 cups unbleached all-purpose flour
1/2 teaspoon salt
1 egg, beaten lightly, for brushing dough
a large bowl combine butter, sugar, and 1 1/2 cups oats. Stir in hot
water and let mixture stand until lukewarm. Sprinkle yeast over mixture
and let stand until foamy, about 5 minutes. Stir in 5 cups flour and
salt, stirring until mixture forms a dough, and turn dough out onto a
floured surface. Knead dough 10 minutes, adding as much of remaining cup
of flour as necessary to form a smooth and elastic dough, and let rest,
covered with an inverted bowl, 15 minutes.
oil 2 loaf pans, 9 by 5 by 3 inches. Form dough into 2 loaves and
transfer to pans. Brush surface of dough with egg and sprinkle with
remaining 1/4 cup oats. Let dough rise in a warm place until doubled in
bulk, about 1 hour.
Preheat oven to 375°F.
Bake bread in middle of oven 35-45