Recipe information
Yield
Makes 2 loaves
Ingredients
Preparation
Step 1
In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses. In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
Step 2
Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about
Step 3
1 hour. Punch down dough and let rise, covered, 45 minutes more.
Step 4
Preheat oven to 400°F. and grease 2 loaf pans, 8 1/2 by 4 1/2 by
Step 5
2 inches.
Step 6
Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels,
Step 7
45 minutes. Brush tops of loaves lightly with egg wash and sprinkle with oats. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F. and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.
