Ingredients
1 cup old fashioned oats
2 cups water
2 tablespoons active dry yeast
1/3 cup warm water
1/2 cup molasses
2 1/2 teaspoons salt
2 tablespoons oil
2 eggs
5 -6 cups all-purpose flour
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Pour oats and water into a small saucepan and cook over medium high heat. Stir until the oats soften and the water is absorbed (about 5 minutes). Set aside to cool. Dissolve the yeast in the warm water in a large bowl and let sit for about 5 minutes. Add and mix molasses, salt oil eggs and cooled oatmeal. Gradually stir in the flour until the dough begins to form itself into a ball. Knead the dough on a floured surface for 5- 10 minutes or until it is smooth and elastic. Place the dough into an oiled bowl and let rise for 1 hour or until double its size. Punch down dough and divide it into loaves. Place loaves into two well greased loaf pans and let them rise again for 1 hour or until doubled. Heat oven to 375°F. Bake loaves for 30-35 minutes or until medium brown on top and on the sides. It is a good idea to be careful with this bread since it is delicate and can tear or stick if you try to remove it from the pans too soon. Enjoy!