1/2 Stick butter; (1/4 cup olive
-oil)
1/2 c Brown sugar
1 3/4 c Oatmeal; (old fash)
2 1/2 c Hot water
2 1/4 oz Yeast; (5 teaspoons)
5 c Unbleached all-purpose
-flour; (up to 6)
1/2 ts Salt
1 Egg beaten lightly for
-brushing dough; (a little
-water works fine)
TRAPP FAMILY LODGE
In a large bowl, combine butter, sugar, 1 1/2 cup oatmeal. Stir in hot
water, stand until lukewarm. Sprinkle yeast over and stand 5 minutes until
foamy. Stir in 5 cups flour and salt, stirring until a dough forms. Knead
about 10 minutes, adding no more than 1 cup flour as necessary to form
smooth and elastic dough, let rest covered with bowl for 15 minutes.
Oil 2 pans, (9x5x3), form dough into loaves. Brush surface with egg, top
with remaining oats. Double on bulk. 1 hour+ – .
Preheat oven to 375 F.
Bake in middle of oven 45-50 minutes, or until browned and bottoms sound
hollow when tapped. Turn out of pan, cool completely.
Yields
2 Loaves