From The Green Mountain Inn, Stowe, VT
Yield: 3 loaves
- 2 tablespoons or 2 (1/4-ounce) packages active dry yeast
- 1/2 cup hot water (105 degrees to 110 degrees)
- 1-1/2 cups quick oats
- 3 cups water
- 1/3 cup butter, melted
- 1-3/4 tablespoons salt
- 3/4 cup honey
- 7-1/2 cups flour
- 1 egg white, beaten (optional)
Preheat oven to 325 degrees. In a bowl, mix together yeast and water; let stand 5 minutes. In a large mixing bowl, combine oats, water, butter, salt, and honey. Add the yeast mixture and mix well. Add flour until dough comes away from the sides of the bowl. Cover with towel and set to rise until double in size.
Turn dough out onto a lightly floured surface and knead. Divide dough into three parts. Shape into three loaves and put into greased 9x5x3-inch loaf pans. Let dough rise again until pans are two-thirds full. If desired, coat top of loaves with egg white and sprinkle with oats before baking. Bake 35 minutes.
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