Maureen E, 14 October 08, from the Recipe Topic
This is a fairly heavily adapted version of the “Smuggler’s Notch Oatmeal Bread” from the King Arthur flour website. It’s a fairly new recipe to us, but has quickly become a family favorite.
1/4 c butter softened
1/2 c brown sugar
1 3/4 c rolled oats
2 1/2 c hot water
2 t yeast
5-6 c all-purpose flour
1/2 t saltDissolve yeast in 1/4 c warm water. Combine flour and salt in medium bowl. Stir with fork. In a large bowl, combine butter, sugar, and oats; stir in 2 1/4 c warm water. Add yeast. Add dry ingredients; mix with a large spoon. Let rest after adding 4 c flour, then add rest. Sprinkle cutting board or countertop with flour, turn out mixture onto it. Knead for several minutes by hand. Let dough rise in bowl, 1-1 1/2 hours. When it has doubled, return it to cutting board. Divide dough in half.
Grease two bread pans. Shape dough into loaf, place in pan and pat down. Allow to rise a second time, about 45 minutes. Preheat oven to 350 degrees. When loaf has fully risen, slash top [we never do this step]. Bake about 30 minutes. Remove from pan and cool on rack.