This soft, fluffy inside and crusty outside bread is one of our favorites, it goes well with any main dish or side dish. The nicely tangy flavor brings the whole flavor all together.
Ingredients
Directions
Put the oatmeal, honey, salt and butter in a large mixing bowl.
Add boiling water and mix together.
Let stand for 45 minutes, stirring occasionally.
Following the yeast package directions, add the yeast to lukewarm water, and let it soften for about 5 minutes.
Add the yeast mixture to the oats and honey mixture.
Mix in the milk and stir well.
Stir in the flour, ½ cup at a time.
When the dough is too stiff to stir, pour it out onto a well-floured surface and knead it firmly, adding a little flour if necessary.
Knead it until the dough is smooth and elastic (about 6 to 8 minutes).
Form the dough into a ball. Place the dough into a large greased bowl, coating the entire ball of dough.
Cover with a damp cloth and place in a warm, cozy, humid place.
(I put it in a cool oven, with a small saucepan of hot tap water sitting on the bottom of the oven.) Let rise for about 1½ hours, or until the dough has doubled in bulk.
Punch down the dough and split in half.
Spread the dough into two greased loaf pans, coating the dough as before, and cover with a damp cloth, and let rise for about an hour in a warm, cozy, humid place.
Bake at 350℉ (180℃) for 35 to 40 minutes, or until loaves sound hollow when tapped.
Make 2 loaves.
Cool on a bread rack for about ten minutes.
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