This was the first bread I learned to make after getting baptized into The Church of Jesus Christ of Latter-day Saints at age nineteen and was all gung ho about being domesticated. I used to make it for the missionaries who taught me the discussions.
This is a sweet, moist yeast bread that makes wonderful toast. Instead of soaking oats in water, you can use two to four cups of leftover cooked oatmeal. I’ve done both methods with excellent results.
- 2 cups boiling water
- 2 cups rolled oats
- 2 packages (2 tablespoons) active dry yeast
- 2/3 cup warm water
- ½ cup honey
- 2 tablespoons oil
- 2 teaspoons salt
- 6 to 7 cups all-purpose flour
In a large mixing bowl, combine boiling water and oats; let stand until warm. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add honey, oil, salt, and four cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out on a floured board or surface; knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch the dough down. Shape into loaves and place in two greased loaf pans. Brush tops with melted butter and sprinkle with oats. Cover and let rise in warm place until doubled, about thirty minutes. Bakes at 350 degrees for 50 – 55 minutes or until golden brown.