The only change I will make for next time is the rise time--it may just have been the temp in my kitchen, but for the second rise it definitely did NOT need to rise for a full hour. Maybe 1/2 hour to 45 minutes? Definitely keep an eye on it!
- 1 cup old fashioned rolled oats
- 1 cup boiling water
- 1/2 cup warm water
- 2 1/4 teaspoon active yeast
- 2 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoons salt
- 2 tablespoons butter
- In a small bowl, pour boiling water over the oats. Set aside until it comes to room temperature.
- In a liquid measuring cup mix together the warm water and yeast. Let sit for a few minutes until foamy.
- In a large bowl combine flour, brown sugar, and salt. Add the cool oats, yeast mixture, and butter. Mix until everything is well combined, and a dough starts to form.
- Knead with bread hook in mixer for 5-6 minutes, until smooth. Add additional flour as needed.
- Place dough in a greased bowl. Cover and let rise until double in size, about an hour.
- Grease a 9x5 inch loaf pan. Set aside.
- Punch dough down, then turn onto a lightly floured surface surface. Roll into a 9”x12” rectangle, then place seam side down into prepared pan. Cover and let rise until doubled in size, about an hour.
- Preheat oven to 375°. Once the dough has risen, place in preheated oven. Decrease the temperature to 350°, and bake for 30-40 minutes.
- Remove from pan, and cool on a wire rack.
Source (for original): Dinners, Dishes and Desserts