Ingredients
2 cups boiling water1 cup quick-cooking oats1 package (1/4 ounce) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup molasses1 tablespoon canola oil1 teaspoon salt6 to 6-1/2 cups all-purpose flour1 teaspoon butter, melted
Preparation
In a bowl, pour boiling water over oats. Let stand until mixture cools to 110° to 115°, stirring occasionally.
In a bowl, dissolve yeast in warm water. Add the molasses, oil, salt, oat mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cove rand let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Brush with melted butter.
