2 c  Oatmeal, uncooked

           -(e.g., Quaker's Old
           -Fashioned Oatmeal)
    2/3 c  Honey

      2 T  Salt

      3 T  Butter (or margarine)

      1 c  Water, boiling

      2 pk Yeast (dry), active

      1 c  Water, lukewarm

    2/3 c  Milk

      5 c  Flour, unbleached

           -(up to 6 C; may
           -substitute up to 2 C
           -whole wheat)
           Oil
  Put the oatmeal, honey, salt and butter in a large mixing bowl.  Add
  boiling water and mix together. Let stand for 45 minutes, stirring
  occasionally.
  Following the yeast package directions, add the yeast to lukewarm water,
  and let it soften for about 5 minutes. Add the yeast mixture to the oats
  and honey mixture. Mix in the milk and stir well.
  Stir in the flour, 1/2 cup at a time.  When the dough is too stiff to stir,
  pour it out onto a well-floured surface and knead it firmly, adding a
  little flour if necessary. Knead it until the dough is smooth and elastic
  (about 6-8 minutes). Form the dough into a ball. Place the dough into a
  large greased bowl, coating the entire ball of dough.
  Cover with a damp cloth and place in a warm, cozy, humid place.  (I put it
  in a cool oven, with a small saucepan of hot tap water sitting on the
  bottom of the oven.) Let rise for about 1 1/2 hours, or until the dough has
  doubled in bulk.
  Punch down the dough and split in half.  Spread the dough into two greased
  loaf pans, coating the dough as before, and cover with a damp cloth,  and
  let rise for about an hour in a warm, cozy, humid place.
  Bake at 350 F for 35-40 minutes, or until loaves sound hollow when tapped.
  Cool on a bread rack for about ten minutes.
  NOTES:
  *  A yeast bread for people who like oatmeal.  Yield:  makes 2 loaves.
  *  Kneading is difficult to describe in words, but many cookbooks have
  pictures.  The idea is to exercise the dough and work some more flour into
  it. Bread freezes very well; give it an hour or so to thaw, then heat it up
  at 350 degrees F. for about ten minutes.
  *  Instant and quick-cooking oatmeal is not satisfactory in this recipe.
  Besides the ubiquitous Quaker oats, you can use any commercial rolled oats
  or steel-cut oats. If you use the steel-cut oats, then soak for 1 hour in
  step 1.
  : Difficulty:  easy if you already know how to knead dough, moderate
  otherwise.
  : Time:  30 minutes preparation, 4 1/2 hours waiting time.
  : Precision:  All amounts (including times) are approximate.
  : Harry S.  Delugach
  : University of Virginia, Dept.  of Computer Science, Charlottesville, VA
  : cbosgd!uvacs!hsd  or decvax!mcnc!ncsu!uvacs!hsd
  : Copyright (C) 1986 USENET Community Trust