2 packets of active dry yeast
1/2 cup of warm water
2 1/4 cups of scalded milk
1/4 cup of butter, melted
1/1 cup of honey
2 1/2 teaspoons of salt
5 to 6 1/2 cups of all-purpose flour
2 cups of rolled oats
2 packets of active dry yeast
1/2 cup of warm water
2 1/4 cups of scalded milk
1/4 cup of butter, melted
1/1 cup of honey
2 1/2 teaspoons of salt
5 to 6 1/2 cups of all-purpose flour
2 cups of rolled oats
Dissolve the yeast in warm water. Reserve
Pour hot milk over melted butter, honey, and salt
Let it cool
Add 2 cups of all-purpose flour
Add the dissolved yeast and rolled oats
Mix well
Add enough remaining flour to obtain a soft dough
Place on a lightly floured surface and knead for 8-10 minutes or until smooth and elastic
Place in an oiled bowl, cover, and let it rise in a protected area for 1 hour or until doubled in volume
Lower the mass
Cover and let it rest for 10 minutes
Divide the mass into two equal parts, opening each part to form a rectangle of 37 x 22 cm
Roll up starting from the narrow side
Closer the ends and place in 2 English muffin tins (26 x 12 cm)
Lightly brush with melted butter
Cover and let it rise for 45 minutes
Bake in a moderate oven (180°C) preheated for 45 minutes
Remove from the tin and let it cool for 15 minutes
Each loaf yields 12 slices.
