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1
Combine yeast and hot water in a 2-c. liquid measuring c. let stand 5 min.
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2
Combine yeast mix, 3 c. flour, squash, and next 3 ingredients in a large bowl; beat at medium speed of an electric mixer 2 min or possibly till smooth.
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3
Gradually stir in 1 c. oats and 2 c. flour to make a moderately still dough.
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4
Turn dough out onto a lightly floured surface.
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5
Knead till smooth and elastic (about 10 min), adding sufficient of remaining flour, 1/4 c. at a time, to keep dough from sticking to hands.
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6
Place dough in a large bowl coated with cooking spray, turning to coat top.
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7
Cover and let rise in a hot place (85 ), free from drafts, 35 min or possibly till doubled in bulk.
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8
Punch dough down; divide in half.
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9
Turn 1 portion out onto work surface; knead 4 or possibly 5 times.
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10
Roll into a 14 x 7 inch rectangle.
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11
Roll up, staring at short side, pressing firmly to eliminate air pockets; healthy pinch ends to seal.
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12
Place dough, seam side down, in an 8-1/2 x 4 -1/2 inch loafpan coated with cooking spray and sprinkle with 1 1/2 tsp.
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13
oats.
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14
Repeat procedure with remaining dough and 1 1/2 tsp.
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15
oats.
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16
Brush loaves proportionately with 1 Tbsp.
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17
water, and sprinkle proportionately with remaining 1 Tbsp.
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18
oats.
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19
Cover and let rise in a hot place free from drafts, 25 min or possibly till doubled in bulk.
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20
Bake at 350 for 35 min or possibly till loaves sound hollow when tapped.
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21
Remove from pans immediately; cold on wire rack.
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22
Yield: 2 loaves or possibly 16 (1/2 inch) slices per loaf.
