Toasted Oat Raisin Loaves

• 2 cups quick-cooking oats
• 6 to 6-1/2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 3 packages (1/4 ounce each) active dry yeast
• 2 teaspoons salt
• 1-3/4 cups warm milk (120u0b0 to 130u0b0)
• 1/4 cup butter, softened
• 1/4 cup honey
• 2 eggs, beaten
• 1 cup raisins
• 1 cup chopped walnuts
• 1 egg yolk
• 1 teaspoon cold water

1. In a large skillet, cook and stir oats over medium-low heat for 10 minutes or until lightly toasted. In a large bowl, combine oats, 3 cups flour, brown sugar, yeast and salt. Beat in the milk, butter, honey and eggs until smooth. Stir in raisins, nuts and enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
2. Punch dough down and divide in half. Shape into two loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
3. In a small bowl, whisk the egg yolk and cold water; brush over loaves. With a very sharp knife, make three shallow cuts across the top of each loaf. Bake at 350u0b0 for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Editor's Note: Bread may also be shaped into two round loaves and baked on two greased
4. .

quickcooking oats, flour, brown sugar, active dry yeast, salt, warm milk, butter, honey, eggs, raisins, walnuts, egg yolk, cold water

Taken from www.tasteofhome.com/recipes/toasted-oat-raisin-loaves/ (may not work)