(taken from Farm Journal’s Country Cookbook and https://thebigwhitefarmhouse.com)

Servings: 2 loaves

Ingredients

2 cups milk

2 cups quick cooking rolled oats

¼ cup brown sugar firmly packed

1 tbsp salt

2 tbsp butter

1 pkg active dry yeast

½ cup warm water 110 to 115°

5 cups flour sifted

1 egg white (optional)

1 tbsp water (optional)

rolled oats (optional)

 

Instructions

Scald the milk. Stir in 2 cups rolled oats, brown sugar, salt and butter. Remove from the heat and cool to lukewarm.

Sprinkle yeast on the warm water; stir to dissolve.

Note:  At this point when using the mixer or KitchenAid, I use the bread hook attachment and continue to use it for the kneading process below for 10 minutes.  Does an excellent job.

Add the milk mixture and 2 cups flour to the yeast. Beat with a mixer on medium speed, scraping the bowl occasionally, for about 2 minutes. (You can also beat with a spoon until the batter is smooth.)

Note:  At the above point when using the mixer or KitchenAid, I use the bread hook attachment and continue to use it for the kneading process below.  Does an excellent job.

Add enough remaining flour, a little at a time, first with a spoon and then with your hands, to make a soft dough that leaves the sides of the bowl. Turn onto a floured surface and knead until dough is smooth and elastic, about 8-10 minutes. Place in a lightly greased bowl; turn dough over to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1½ hours. Punch down and let rise again until nearly doubled, about 30 minutes.

Turn onto a floured surface and divide in half. Round up to make 2 balls. Cover and let rest 10 minutes. Shape into loaves and place in greased 9x5x3" loaf pans. Let rise until almost doubled, about 1 hour 15 minutes.

Brush the tops of the loaves with egg white beaten with water and sprinkle with rolled oats.  (I consider this step as optional.)

Bake in a 375° oven for about 40 minutes. (If the bread starts to brown too much, cover loosely with a sheet of aluminum foil after baking 15 minutes.)   Cool completely before slicing.

 

Nutrition based on 24 slices:

Calories                          140
Fat                                    2.5g
Carbs                                27g
Fiber                                    2g
Sugar                                2.3g
Protein                                5g