Old English Oatmeal Bread

This bread is easy to make.  The texture is perfect, not too heavy and not too light.  The flavor is delicious and it goes with just about everything.  This bread especially tasty with steaks, chicken and soups.  I get rave reviews every time I make it.  The two loaves are rather small, it would take both to feed about 8 people.  It is also good for sandwiches.  I hope you like them as much as we do!  And next time I make them I will refrain from eating them long enough to take a picture, maybe. 

Old English Oatmeal Bread
Prep Time: 15 minutes + cooling and rising
Cook Time: 25-30 minutes
Yield: Makes two 13-oz loaves

Ingredients:
1 c. old-fashioned rolled oats, plus extra for tops of loaves
3/4 c. milk
3/4 c. water
1/4 c. unsalted butter
1 T. dark molasses
2-2 1/2 cups unbleached bread flour (I use regular bread flour)
1 t. salt
1 pkg. (2 1/2 t.) quick-rise yeast
1 egg yolk mixed with 1 t. water, for glaze
Directions: Place the 1 c. oats in a large bowl or the bowl of an electric stand mixer.  In a saucepan over low heat, combine the milk, water and butter and bring to a boil.  Pour over the oats and let stand until lukewarm, about 30 minutes; stir often to hasten cooling.  Stir in the molasses, 1 1/2 c. of the flour, salt, and yeast.  Gradually stir in enough of the remaining flour to make a soft dough that holds its shape.  Knead by hand or with a dough hook, adding flour as necessary.  Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes.  Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides.  Cover with plastic wrap and let rise in a warm place until doubled, 45-60 minutes.  Lightly flour a heavy baking sheet.  Turn out the dough onto a lightly floured work surface and press flat.  Cut in half, knead briefly and form each half into a ball, stretching the sides down and under.  Place well apart on the prepared baking sheet and flatten slightly.  Cover loosely with greased plastic wrap and let rise until doubled, 20-30 minutes.  Preheat an oven to 425 degrees.  Uncover the loaves, brush with the glaze and sprinkle with oats.  Bake until golden brown and the loaves sound hollow when tapped on the bottoms, 25-30 minutes.  Unmold the loaves and transfer to a wire rack to cool. 

(This recipe is originally from Williams-Sonoma Kitchen Library Breads Cookbook)