This is an interesting recipe because the first rise is two hours in the refrigerator. I make it with beer, but water will work.

Makes two standard 9×4 loaves.

• 2 envelopes active dry yeast
• 1/2 cup warm water – 105°F/40°C
• 1 12 oz beer
• 1 cup rolled oats
• 1/3 cup butter
• 1/2 cup dark molasses
• 3 tsp salt
• 2 eggs
• 6 cups all-purpose flour

Sprinkle yeast and sugar into mixing bowl with warm water. Allow to proof.

Bring beer (or water) to a boil. Remove from heat and stir in oats, molasses, and butter. Stir until butter melts and then cool to lukewarm.

Add to yeast mixture and beat in 2 eggs. Add 3 cups of flour and mix until smooth. Continue adding flour until a soft dough is formed. Knead in mixer about 5 minutes or 10 minutes by hand.

Form into a ball and place in a buttered bowl – turning to coat dough.

Cover and refrigerate 2 hours.

Remove from refrigerator, punch down, and knead a few times. Cover with the bowl and allow to rest for 5 minutes.

Divide dough in half and form each half into a loaf.

Place seam-side down in buttered 9×4 bread pans. (You can also free-form rounds and place them on buttered sheet pans.)

Let rise again for about 30 minutes or until doubled in size.

Bake at 400°F/200°C for about 25 minutes.

Immediately remove from pans and cool completely.