1 Cup Water, Boiling 1 Cup Dairy Sour Cream 1 1/2 Cup Rolled Oats 2 Packages Active Dry Yeast 1/3 Cup Honey 1/2 Cup Water, Warm 1/4 Cup Butter 2 Eggs 3 Teaspoons Salt 6 1/2 Cups Part All-Purpose And Part Bread Flour
Combine boiling water, oats, honey, butter and salt. Stir until butter is melted. Add sour cream and cool to lukewarm. Soften yeast in warm (105-115 degree) water. Stir in eggs and 2 cups flour. Add to oat mixture and beat until smooth. Stir in additional flour to make stiff dough. Turn onto floured board and knead until elastic. Let dough rest 20 minutes. Shape into 2 loaves and place in greased bread pans. Cover loosely with plastic wrap and refrigerate 2-24 hours. When ready to bake, remove from refrigerator and let stand at room temperature for 10 minutes. Bake at 375 degrees for 40-45 minutes. Baste bread with melted butter while cooking to give a flakey, buttery crust. Makes 2 loaves.
2000 Recipe - April Ferre - Daily Bread, 1992
April Ferre - Santa Cruz County Fair - 1st Place (2000)
"Another recipe I found to fit into my County Fair cooking marathon. Slightly sweet and good for sandwiches or for your toast in the morning." - April Ferre
