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OATMEAL BREAD

1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1 3/4 cups old-fashioned rolled oats
2 1/2 cups hot water
1/2 oz (5 teaspoons) active dry yeast
5 to 6 cups unbleached all-purpose flour
1/2 teaspoon salt
1 egg, beaten lightly, for brushing dough

In a large bowl combine butter, sugar, and 1 1/2 cups oats. Stir
in hot water and let mixture stand until lukewarm. Sprinkle yeast
over mixture and let stand until foamy, about 5 minutes. Stir in
5 cups flour and salt, stirring until mixture forms a dough, and
turn dough out onto a floured surface. Knead dough 10 minutes,
adding as much remaining 1 cup flour as necessary to form a smooth
and elastic dough, and let rest, covered with an inverted bowl, 15
minutes.

Lightly oil 2 loaf pans, 9 by 5 by 3 inches. Form dough into 2
loaves and transfer to pans. Brush surface of dough with egg and
sprinkle with remaining 1/4 cup oats. Let dough rise in a warm
place until doubled in bulk, about 1 hour. Preheat oven to 3750F.

Bake bread in middle of oven 45 to 50 minutes, or until browned
and bottoms sound hollow when tapped. Turn bread out onto racks to
cool completely.

Makes 2 loaves

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