1 C quick-cooking oats
⅓ C butter
½ C honey
2 C boiling water
1 Tbsp salt
2 Tbsp yeast
3 eggs, divided
6¼ to 7¼ C flour
Combine oats, butter, boiling water and salt. Cool to lukewarm about 30 to 45 minutes. Stir in yeast. Add 2 eggs, honey and 3 cups flour. Beat at medium speed until smooth, about 2 minutes, using a dough hook if available.
With dough hook still on, add remaining flour until dough is smooth and clears the side of the bowl while mixing. The dough should be easy to handle and not too sticky to the touch. Knead about 8 to 10 minutes with dough hook.
Place in greased bowl, and turn dough over so it is greased on all sides. Cover and let rise until doubled, about 60 to 90 minutes.
Divide into two even balls and shape into two 5½-by-9-inch greased bread pans. Cover and let rise again until doubled, about 60 minutes.
In a small bowl, whisk an additional egg with 1 tablespoon water. Brush over loaves and sprinkle with whole oats. Bake at 350 degrees for 25 to 35 minutes or until loaf sounds hollow when tapped.
Remove from pans immediately and cool. Makes 2 loaves. Recipe courtesy of mamagourmand.com.