Oatmeal bread

In a small bowl, add 1/3 c. warm water, 2 Tblsp. dry yeast & a pinch of sugar - stir to dissolve; yeast will be activated when it becomes foamy.

In a separate large bowl, combine 2-1/2 cup rolled oats, 2 tblsp. molasses, 1/3 cup honey, 1/3 cup butter (cut into small pcs.) 1 Tblsp. salt.

In a small saucepan or glass bowl (microwave), heat 1-1/2 cups milk until warmed. Pour the milk over the oat mixture & stir well - add the foamy yeast mixture and stir until completely mixed.

Slowly, add 4-1/2 cups bread flour, a little at a time, mixing well until the dough is soft. Knead for 10 minutes until smooth & elastic. You can do this by hand or with a heavy duty mixer (Kitchen Aid).

Place the dough into a greased bowl, cover with a towel and set in a warm, draft-free place until doubled in bulk, around an hour. Divide dough in half; shape into loaves. Place in greased loaf pans - cover with a cloth & let rise again, until doubled in bulk, approx. 45 minutes.

Preheat oven to 375 degrees - Mix 1 Tblsp. molasses with 2 teasp. water (for glaze). Gently brush glaze over the tops of bread - then sprinkle each with a few Tblsp. rolled oats.

Bake loaves for 40-45 minutes, until the bread sounds hollow when tapped on the bottom. Remove from pans, cool on wire racks. Oatmeal bread is divine when toasted!!!