Ingredients
2 cups boiling water1 cup old-fashioned oats2 packages (1/4 ounce each) active dry yeast1/3 cup warm water (110° to 115°)1/2 cup molasses2 tablespoons butter, softened1 tablespoon aniseed, optional1 tablespoon salt5-1/2 to 6 cups all-purpose flour
Preparation
In a bowl, pour boiling water over oats; let stand 30 minutes or until mixture has cooled to warm (110°-115°).
In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Stir in oat mixture, molasses, butter, anise seed if desired, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Meanwhile, preheat oven to 375°. Bake 40 minutes or until bread sounds hollow when tapped. Remove from pans to cool on wire racks.
