INGREDIENTS

INSTRUCTIONS

In a large bowl, stir together water and Brown Sugar or Honey.
Sprinkle with Yeast and stir until it has dissolved. Stir in Oats.  Let
the mixture stand for 15 minutes to let the Oat flour mix absorb
liquid. Do all in a KitchenAid mixer if available. Add oil or butter
and eggs. Mix very well. Stir in Salt. I like to let the sponge mix a
few minutes before I add the salt. One cup at a time, mix in flour
until the dough becomes too difficult to stir. Turn out on to a "well
floured" work surface and knead until smooth and elastic, adding  flour
only as necessary to keep from sticking, about 8 minutes. It  takes 4
or 5 minutes on the KitchenAid. This recipe usually takes 6  full cups
of flour. This is the place where I freeze 1/2 of this  bread....To
Freeze: place the 1/2 recipe of this dough into an oiled  labeled
gallon plastic freezer bag. Squeeze all of the air out of the  bag and
seal tightly. Freeze at once. To use; defrost several hours  until
dough rises to double its frozen bulk, then proceed... Proceed  with
the half recipe of dough. Place the dough in a large well oiled  bowl.
I spray the used KitchenAid Bowl with non-stick and throw the  dough
back in, spray the top of the dough as well. Cover with plastic  wrap,
or a moist towel. Let the dough rise in a warm draft free  place. Check
the rise at 45 minutes, the "perfect place" rises this  bread in 45
minutes. Punch dough down. If you are doing this entire  recipe, divide
the dough in half. Shape each half into a loaf. This  also makes a nice
round loaf with a crunchy crust..... Pan Loaf  making: beginning at one
narrow end, tightly roll up the dough to  form a loaf. Pinch seam edge
into dough to seal. Lightly oil a loaf  pan. Meanwhile, place oven rack
in the lower third of the oven;  preheat to 375 degrees F. Place each
loaf in a prepared 8 1/2" X 4  1/2" X 2 1/2" loaf pan, seam side down.
Cover, let it rise in a warm  place free from drafts, until doubled in
bulk, about 45 minutes .  Check the rise at 35 minutes, the "perfect
place" rises this bread in  the pan, in 35 minutes. This is the place
where I make decorative  slits into the top of the loaf. In a small
bowl, whisk egg white with  one tb of water. Brush a little of the egg
white mixture over the top  of the loaf and sprinkle with 2 tb Oat
Bran, or sesame seeds just  before placing in the oven. Bake for 35
minutes on a baking stone or  40 minutes in the bread pan. To make the
crust even crustier, spray  the top of the loaf with water, and
liberally spray the inside of the  over at 5 minute intervals and/or
place a water filled pie pan in the  oven on a lower rack than the
bread. (boiling water added to the pie  pan just before baking makes
sure you have steam....) Makes one or  two loaves, each about 18, 1/2"
slices.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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