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Oatmeal Bread

2 cups boiling water
2 cups rolled oats
1 tbsp butter
1 tbsp yeast (scant)
1/2 cup lukewarm water
1/2 cup brown sugar
4 cup unbleached white flour
1 tsp salt

Pour boiling water over oats and butter and stir until the butter
has melted. Set aside to cool.

Dissolve yeast in lukewarm water with just a pinch of sugar. Let
stand for 5 minutes, or until yeast foams. Stir yeast into cooled
oats, add rest of sugar and 1 cup of flour. Stir until well mixed,
then cover and let rise in a warm place until it bubbles.

Add salt and the rest of the flour, mix well. Knead until the
dough is elastic. (The dough is tremendously sticky, but try not
to add extra flour if you can avoid it.) Once kneaded, put the
dough back into the large bowl, cover, let rise until double.

Preheat oven to 350 deg F. Punch dough down, shape into two loaf
pans, cover, and let rise until almost double. Bake for about 40
minutes, or until golden. Loaves are done when they sound hollow
when tapped on the bottom. Cool on racks before slicing.

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