A moist, slightly sweet bread with a heavenly texture. Perfect for breakfast.

HOW TO:

Prepare the Oats
 3 cups water 
1 tsp. salt
1 1/3 cup rolled oats 

Prepare the Yeast
1 cup lukewarm water
1½ tsp. white sugar
1 ½ tablespoon yeast 

Add the Flour & Other Ingredients
½ cup brown sugar
½ cup molasses
¾ cup vegetable oil
1 teaspoon salt
9 cups all purpose white flour

Bring water and salt to a boil, and add oats. Return to a boil and simmer for 5 minutes, then pour into a bowl and allow cool, approx 45 minutes. Cover with a plate so that no crust forms on the porridge.

Dissolve the sugar in a small bowl of lukewarm water, add the yeast, then let sit in a warm place for 10 minutes. 

In a large bowl, mix together the brown sugar, molasses and oil, add the yeast mixture, the cooled porridge and then mix in the flour, cup by cup. Knead for 5 minutes with a stand mixer, or 8-10 minutes by hand..

Place dough in a greased bowl, cover with saran wrap and allow to rise for 1½ hours in a draft free place. If your counter is cold, place a tea towel underneath the bowl. 

Punch the dough down, then divide into two pieces. 

Pick up the first dough ball, pull the edges under and squeeze together underneath. Keep pulling the dough under for 1-2 minutes, then form into a loaf shape. Put into the bread pan. Repeat with the other ball.

Let rise for 1 hour, then bake in a 325 degree oven for 45 minutes. 

When loaves are done,  brush with butter then immediately remove the loaves from the bread pans to cool on a rack.