½ c lukewarm water (110° to 115°) softened, plus 2 T butter, melted
1 package active dry yeast 2 tsp salt
1 tsp sugar 2 c regular rolled oats (not the
2 c milk quick-cooking variety)
½ c dark molasses 4 to 5 c flour
2 T butter, plus 4 tsp butter,
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Pour the water into a small bowl and sprinkle the yeast and sugar over it.
Let stand for 2 or 3 minutes, then stir well. Set in a warm, draft-free
place (such as an unlighted oven) for about 10 minutes, or until the yeast
bubbles up and the mixture almost doubles in volume. Meanwhile, combine the
milk, molasses, 2 tablespoons of butter and the salt in a small saucepan
and, stirring occasionally, cook over moderate heat until bubbles begin to
form around the edges of the pan. Pour the milk mixture into a deep bowl and
set aside to cool to lukewarm.Add the yeast and the oats to the milk mixture and stir together with a wooden spoon. Then add 3 cups of the flour, 1 cup at a time, and continue to stir until the dough can be gathered into a medium-soft ball.
Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. As you knead, incorporate up to 2 cups more flour, sprinkling it over the ball by the tablespoonful, and adding only enough to make a non-sticky dough. Knead for about 10 minutes, or until the dough is smooth, shiny and elastic. Then reshape it into a ball.
With a pastry brush, spread 2 teaspoons of softened butter evenly inside a deep mixing bowl. Place the ball in the bowl and turn it around to butter the entire surface of the dough. Drape the bowl loosely with a kitchen towel and put it in the draft-free place for about 1½ hours, or until the dough doubles in volume.
Brush the remaining 2 teaspoons of softened butter over the bottoms and sides of two 9-by-5-inch loaf tins. Punch the dough down with a single blow of your fist and divide it in half. On a lightly floured surface pat and shape each half into a loaf. Place the dough in the pans and brush the top of each loaf with the melted butter. Drape a kitchen towel over the loaves and set them aside to rise again for about 30 minutes, or until doubled in bulk.
Preheat the oven to 375°. Bake the loaves on the middle shelf of the oven for 40 to 45 minutes, or until they are light brown. Turn out the bread on wire racks and cool to room temperature before serving. Makes two 9-by-5-inch loaves.
