This recipe came out of a small soft cover book put out by Fleischmann's Yeast.
I have no idea when I got it (can't find any date in it at all as to when it was published) but it has so many good recipes in it that I've used over and over and over.
As you can see, there is a distinct possibility the whole thing is going to self-destruct one of these days but I don't know what to do to preserve it. I sure do treasure this little book.
1/2 cup warm water (105-115 degrees F.)
2 packages active dry yeast (I use 2 slightly rounded tablespoons)
1-3/4 cups warm milk (105-115 degrees F.)
1/4 cup packed brown sugar
1 tablespoon salt
3 tablespoons butter
5-6 cups unbleached white flour
1 cup quick rolled oats
Measure warm water into large warm bowl. Sprinkle in yeast and stir until dissolved.
Put milk, sugar, salt and butter in a small saucepan and heat to desired temperature.
Add to yeast mixture. Add 2 cups flour and beat with rotary beater until smooth. Add 1 cup flour and the 1 cup oats. Beat vigorously with a wooden spoon until smooth. Add enough additional flour to make a soft dough.
Turn out onto a lightly floured board and knead until smooth and elastic, about 8-10 minutes.
Cover with plastic wrap and then a towel. Let rest 20 minutes.
Divide dough in half. Roll each half out and form into loaves. Place each loaf into a greased loaf pan. Brush loaves with oil. Cover loosely with plastic wrap and refrigerate for 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand uncovered 10 minutes at room temp.
Bake at 400 degrees for 30-40 minutes or until done. Remove to wire racks to cool. Makes 2 loaves.
Notes: Previously I've always used regular rolled oats but I did have quick oats to use yesterday. The quick oats "disappeared" in the baked bread so I think I like using regular rolled oats better because they give a heartier look and taste to the bread.
Yesterday I let the loaves rise in the refrig only 2 hours and they came out beautifully. I baked them the full 40 minutes.
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