Our food editors especially liked the unusually soft and light texture of this oatmeal bread.

　　

Ingredients

Makes 2 loaves

　　1/2 stick (1/4 cup) unsalted butter, softened

　　1/2 cup firmly packed dark brown sugar

　　1 3/4 cups old-fashioned rolled oats

　　2 1/2 cups hot water

　　two 1/4-ounce packages (5 teaspoons) active dry yeast

　　5 to 6 cups unbleached all-purpose flour

　　1/2 teaspoon salt

　　1 egg, beaten lightly, for brushing dough

　　

Step 1

In a large bowl combine butter, sugar, and 1 1/2 cups oats. Stir in hot water and let mixture stand until lukewarm. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. Stir in 5 cups flour and salt, stirring until mixture forms a dough, and turn dough out onto a floured surface. Knead dough 10 minutes, adding as much of remaining cup of flour as necessary to form a smooth and elastic dough, and let rest, covered with an inverted bowl, 15 minutes.

　　

Step 2

Lightly oil 2 loaf pans, 9 by 5 by 3 inches. Form dough into 2 loaves and transfer to pans. Brush surface of dough with egg and sprinkle with remaining 1/4 cup oats. Let dough rise in a warm place until doubled in bulk, about 1 hour.

　　

Step 3

Preheat oven to 375°F.

　　

Step 4

Bake bread in middle of oven 45 to 50 minutes, or until browned and bottoms sound hollow when tapped. Turn bread out onto racks to cool completely.