Serves: 2
Total Calories: 1,562

2 cups milk
2 cups oats old-fashioned
1/4 cup brown sugar packed
2 tablespoons butter or margarine
2 teaspoons salt
1 package yeast active dry
1/2 cup water warm (105° to 115°)
4 1/2 cups flour
1 egg white
1 tablespoon water
2 to 3 tablespoons oats old-fashioned

In a large saucepan over medium heat, heat milk until almost boiling. Stir in 2 cups oats, brown sugar, butter and salt. Transfer to a large mixer bowl and cool.

Meanwhile, in a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.

To milk mixture, add yeast mixture and 2 cups of the flour. Beat at low speed until well blended. Gradually stir in additional flour until a soft dough is formed. On a lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes. Place in a lightly greased bowl turn to coat all surfaces. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour.

Punch down dough. Cover and let rise until almost doubled, about 30 to 45 minutes. Divide dough in half cover and let rest for 10 minutes. Shape each portion into a loaf and place in a greased 9 x 5 x 3-loaf pan. Cover and let rise until almost doubled, about 40 to 50 minutes.

Bake in a preheated 375° oven for 30 minutes. Beat together egg white and 1 tablespoon water brush over tops of loaves and sprinkle with 2 to 3 tablespoons oats. Bake 10 to 15 minutes longer or until loaf sounds hollow when tapped. Immediately remove loaves from pans and cool on wire racks.

Nutritional Facts:

Serves: 2
Total Calories: 1,562
Calories from Fat: 211

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