** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put the oatmeal, honey, salt and butter in a large mixing bowl.
2. Add boiling water and mix together. Let stand for 45 minutes, stirring occasionally.
3. Following the yeast package directions, add the yeast to lukewarm water, and let it soften for about 5 minutes.
4. Add the yeast mixture to the oats and honey mixture.
5. Mix in the milk and stir well. Stir in the flour, 1/2 cup at a time.
6. When the dough is too stiff to stir, pour it out onto a well-floured surface and knead it firmly, adding a little flour if necessary.
7. Knead it until the dough is smooth and elastic (about 6-8 minutes).
8. Form the dough into a ball. Place the dough into a large greased bowl, coating the entire ball of dough.
9. Cover with a damp cloth and place in a warm, cozy, humid place.
10. (I put it in a cool oven, with a small saucepan of hot tap water sitting on the bottom of the oven).
11. Let rise for about 1 1/2 hours, or until the dough has doubled in bulk.
12. Punch down the dough and split in half. Spread the dough into two greased loaf pans, coating the dough as before, and cover with a damp cloth, and let rise for about an hour in a warm, cozy, humid place.
13. Bake at 350 F for 35-40 minutes, or until loaves sound hollow when tapped.
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Dietary Notes:
This recipe is high in Vitamin A with 34% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Yeast, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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