1 c Quick-cooking oats
2 c Boiling water
2 ea Packages active, dry yeast
1/3 c Lukewarm water
1 T Salt
1/2 c Honey
2 T Butter or margarine, melted
4 ea To 5 cups flour
Rolled oats for coating
1 ea Beaten egg white with 2 Tab
-water
Place oats in a large bowl; pour the boiling water over the oats and
let rest until the oats are completely softened, about 30 minutes. In
a small bowl, combine the yeast with the lukewarm water and allow to
stand 10 minutes. To the oat mixture, add salt, honey and melted
butter. Blend well, then stir in the yeast. Gradually add enough
flour to make the dough kneadable. Knead for 10 minutes, adding more
flour as needed. The dough should be soft, elastic and smooth. Place
the dough in a large, oiled bowl, turning to coat the surface. Cover
with a damp towel and place in a warm place to rise about 1 hour.
Preheat oven to 325. After the dough has doubled in bulk, punch it
down and divide in half. Shape each portion into loaves and place in
2 8-by-4-inch loaf pans that have been sprinkled with oats. There is
no need for further rising. In a small bowl, blend egg and 2
tablespoons of water. Brush the loaves with the egg mixture and
sprinkle with more oats on top. Bake 50 minutes or until bread is
golden brown. Cool on cake rack.
