Yankee Oatmeal-Molasses Bread

• 1/2 cup packed old-fashioned oats
• 3/4 cup boiling water
• 1 cup warm water (105F to 115F)
• 1 envelope dry yeast
• 6 tablespoons lightly unsulfured molasses
• 2 tablespoons (1/4 stick) butter, room temperature
• 1 1/4 teaspoons salt
• 4 1/2 cups (about) unbleached all purpose flour
• 1 tablespoon melted butter mixed with 1 teaspoon light unsulfured molasses (glaze)
• 1 tablespoon old-fashioned oats

1. Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over.
2. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
3. Pour 1 cup warm water into 2-cup glass measuring cup.
4. Sprinkle yeast over; stir to blend.
5. Let stand until yeast dissolves, about 10 minutes.
6. Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl.
7. Mix in yeast mixture.
8. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes.
9. Turn out dough onto floured surface.
10. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes.
11. Form dough into ball.
12. Butter large bowl; add dough, turning to coat.
13. Cover bowl with plastic wrap, then towel.
14. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
15. Position rack in center of oven and preheat to 400F.
16. Butter 9x5-inch loaf pan.
17. Punch down dough; turn out into floured surface and knead 3 minutes.
18. Form into 8-inch-long loaf.
19. Transfer to prepared pan.
20. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
21. Bake bread 10 minutes; reduce temperature to 350F.
22. Bake 25 minutes longer.
23. Brush top of bread with glaze; sprinkle 1 tablespoon oats over.
24. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer.
25. Transfer to rack; cool in pan 10 minutes.
26. Turn out brad onto rack; cool completely.
27. (Can be made 2 weeks ahead.
28. Wrap tightly in foil and freeze.
29. If desired, reheat wrapped bread in 350F oven about 15 minutes.

oats, boiling water, warm water, yeast, molasses, butter, salt, flour, butter, oldfashioned oats

Taken from www.epicurious.com/recipes/food/views/yankee-oatmeal-molasses-bread-5012 (may not work)