A hearty oat yeast bread...try it toasted with honey-butter.

Oat Bread

5 3/4 to 6 1/4 cups all-purpose flour
2 1/2 cups quick or old fasioned oats
1/4 cup granulated sugar
2 (1/4-ounce) packages (about 4 1/2 teaspoons) quick-rising yeast
2 1/2 teaspoons salt
1 1/2 cups water
1 1/4 cups milk
1/4 cup butter

1. Combine 3 cups flour, oats, sugar, yeast and salt in a large bowl and mix well.
2. In small saucepan, heat water, milk and butter until very warm (120°C to 130°F / 50°C to 60°C). Add to flour mixture. Blend on low speed of electric mixer until dry ingredients are moistened. Increase to medium speed; beat 3 minutes.
3. By hand, gradually stir in enough remaining flour to make a stiff dough.
4. Turn dough out onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Shape dough into ball; place in greased bowl, turning once. Cover; let rise in warm place 30 minutes or until doubled in size.
5. Punch down dough. Cover; let rest 10 minutes.
6. Divide dough in half; shape to form loaves. Place in two greased 8 x 4 or 9 x 5-inch loaf pans. Cover; let rise in warm place 15 minutes or until nearly doubled in size.
7. Heat oven to 375°F (190°C).
8. Bake 45 to 50 minutes or until dark golden brown. Remove from pans to wire rack. Cool completely before slicing.

Makes 2 loaves (32 servings).