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Ingredients
- 1 3/4 c. hot water (105 to 110 deg)
- 1 Tbsp. dry yeast
- 3/4 c. quick-cooking oats
- 1/3 c. honey
- 3 Tbsp. vegetable oil
- 2 1/2 tsp salt
- 5 c. all-purpose flour - (abt)
- 1 lrg egg beaten to blend Additional quick-cooking oats
Directions
- Stir 1/4 c. hot water and yeast in large bowl. Let stand 10 min to dissolve yeast. Stir in remaining 1 1/2 c. water, 3/4 c. oats, honey, oil, and salt. Stir in sufficient flour to create soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature till doubled in volume, about 1 hour.
- Oil two 8 1/2- by 4 1/2- by 2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in hot draft-free area till almost doubled in volume, about 20 min.
- Preheat oven to 350 degrees. Brush tops of loaves with egg; sprinkle with additional oats. Bake till brown on top and tester inserted into center comes out clean, about 40 min. Cold completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)
- This recipe yields 2 small loaves.
- Comments; "Never have I tried a homemade bread as light and delicious as the honey-oat loaf at The Green Mountain Inn in Stowe, Vermont," writes Rebecca Rothaug of Westbury, New York. "With your help, I would like to share this bread with my family and friends."
- Serve slices of this tender, slightly sweet bread with plenty of butter and honey.
- Yield: 2 loaves
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