1 cup quick-cooking rolled oats (can use old-fashioned)
2 cups boiling water
1 package active dry yeast (2 1/4 - 2 1/2 tsp)
1/4 cup warm water (105° to 115°)
1/3 cup honey
1 tablespoon butter or cooking oil
2 teaspoons salt
1 egg, beaten (optional)
51/2 cups all-purpose flour
Quick-cooking rolled oats

1. Place the 1 cup oats into a large bowl. Pour the boiling water over oats; let stand for 15 minutes or till mixture is lukewarm (105° to 115°).
2. Sprinkle the yeast over the ¼ cup warm water in a small bowl, stir to mix. Let stand 5 minutes to dissolve.
3. Add honey, butter, salt and yeast mixture to the oat mixture. For an extra- rich dough, add egg. Mix well with a wooden spoon. Stir in enough of the flour so the dough can be handled. (The oats and honey make this stickier than regular bread dough).
4. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Cover and let rest
10 minutes. Knead 12 to 15 strokes till dough is elastic, but still rather sticky, adding
flour as needed, don’t add too much flour at a time.
5. Place dough in a greased bowl and turn to grease surface of dough. Cover and let rise in a warm place till doubled (about 1 hour). Punch dough down and turn out onto a lightly floured surface (use a very lightly floured surface, as the dough should be a little sticky). Divide the dough in half. Shape each piece in to a loaf. Place loaves in two greased 8x4x2-inch loaf pans or on a large greased baking sheet. Cover and let rise in a warm place till doubled in size (for 30 minutes). Brush with milk and sprinkle with additional oats. (or roll loaves in oatmeal)
6. Bake in a 350° oven 45 minutes or till the loaves sound hollow when tapped. Remove
from pans and cool on wire racks. Makes 2 loaves (32 slices),