ingredients
makes 2 small loaves
3/5 oz cake fresh yeast OR 2 teaspoons dried yeast plus 1 teaspoon sugar
2 1/2 cups lukewarm milk
1/4 cup soft brown sugar
5 tablespoons butter, melted
6 cups flour
1 teaspoon salt
3 3/4 cups rolled oats
method
1. Mash fresh yeast with a little of the milk. Add up to half the lukewarm milk, stirring to mix. Alternatively add the sugar to half the milk, sprinkle over dried yeast and stir with a fork. Leave in a warm place until the mixture is puffed up and frothy.
2. Scald the remaining milk, add the brown sugar and stir until the sugar has dissolved. Remove from the heat and allow to cool to lukewarm.
3. Sift the flour and salt into a bowl. Stir in the oats. Make a well in the centre and put in the yeast and milk mixtures. Gradually draw the dry ingredients into the liquid with a spoon and continue mixing until the dough comes away from the sides of the bowl. Amalgamate the dough well with your hands. Knead for 10 minutes or until elastic and smooth. Then leave to rise in a greased plastic bag in a warm place for 1 3/4 - 2 hours or until almost doubled in bulk.
4. Knead the dough for 4 minutes, then shape into two loaves. Put into greased 1 pound loaf pans and brush with the rest of the melted butter. Put the loaf tins into plastic bags and let rise for another hour or until the dough has risen to the tops of the tins (pans).
5. Heat the oven to 220°C (425°F). Bake for 15 minutes, then reduce the temperature to 190°C (375°F).
6. Bake for a further 25 minutes. Cool on a wire rack.
