Oatmeal Bread

Shauna Jones this is for you! I love this bread, mostly because it is the only bread I can make and have it turn out, and it tastes good, and Janssen really liked it when I made it even though she doesn't normally like bread too much. Awesome.

4-4 1/2 C all purpose flour
1 pkg active dry yeast
1 3/4 C Water
1/3 C packed brown sugar
3 Tbs butter, margarine, or shortening (butter, duh)
1 1/4 tsp salt
2 C rolled oats

Proof the yeast (mix it with warm water and sugar), in a mixing bowl mix the yeast and 2C flour; set aside. In a medium saucepan heat and stir water, brown sugar, butter and salt just until warm (120-130dgs) and butter almost melts. Add water mixture to flour mixture. Beat with an electric mixer on low to medium speed for thirty seconds, scraping sides of bowl constantly. Beat on high speed for three minutes. Using a wooden spoon, stir in the oats and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining all purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total) Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover, let rise in warm place until double in size (1- 1 1/2 hours).

Punch dough down, turn out onto lightly floured surface; divide in half. Cover, let rest ten minutes. Meanwhile grease two loaf pans.

Shape dough halves into loaves by patting or rolling. Place shaped dough halves in prepared pans. Cover and let rise in a warm place until nearly double in size (30-45 minutes)

Bake in a 375 dg oven for 35-40 minutes until bread sounds hollow when lightly tapped (if necessary cover loosely with foil the last ten minutes to prevent over browning. Immediately move from pan and cool on wire rack.

Serve with some home made freezer jam. Yum.