By: Chef Erin Henry
Makes 2 loaves
2 cups boiling water
2 Tbsp butter
2 tsp. salt
1 cup rolled oats (quick-cooking variety)
2 Tbsp active dry yeast
1 cup warm water
2 tsp sugar
2/3 cup Molasses
6 cups All-Purpose flour plus more for kneading
A little milk and a handful of oats for topping
In a large bowl, combine the butter, salt and rolled oats. Pour the 2 cups of boiling water over the rolled oats mixture and let it cool to lukewarm (about 15 minutes).
In a small bowl, combine the 1 cup warm water and sugar. Stir in the yeast then add to the cooled oat mixture. Mix in the molasses.
Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.) Knead the dough until it’s smooth and elastic, about 8-10 minutes.
Divide dough in half, shape into loaves and place in two greased loaf pans.
Cover with a clean dishtowel and let rise until doubled in bulk, about 1.5 hours. Gently Brush the risen loaves with milk and sprinkle with oats.
Bake at 350 F for 45 minutes to an hour, until the loaves sound hollow when tapped.
Remove from pans to cool.