Ingredients
6 c. flour (approximate)
2 1/2 tsp. salt
2 Tbsp. butter
1/2 c. molasses or honey
1 c. rolled oats (either old fashioned or quick)
2 c. boiling water
3 pkg. dry yeast
1/3 c. warm water
Method
Sources
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Guillotine bagel slicer — safe, even halves every time
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Place rolled oats, butter, molasses and salt in large bowl. Pour boiling water over all. Let stand until lukewarm. Meanwhile, dissolve yeast in 1/3 cup warm water. Add to cool oat mixture. Blend in flour, a little at a time, beating until dough is stiff, then knead until dough is elastic or bounces back when kneading. Let rise until double in bulk; punch down. Make into 2 loaves or 2 dozen rolls. Let rise again until double. Bake at 325° for 35 to 40 minutes.