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1
Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over.
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2
Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
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3
Pour 1 cup warm water into 2-cup glass measuring cup.
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4
Sprinkle yeast over; stir to blend.
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5
Let stand until yeast dissolves, about 10 minutes.
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6
Mix molasses, 2 tablespoons butter and salt into oat mixture in bowl.
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7
Mix in yeast mixture.
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8
Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes.
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9
Turn out dough onto floured surface.
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10
Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes.
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11
Form dough into ball.
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12
Butter large bowl; add dough, turning to coat.
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13
Cover bowl with plastic wrap, then towel.
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14
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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15
Position rack in center of oven and preheat to 400F.
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16
Butter 9x5-inch loaf pan.
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17
Punch down dough; turn out into floured surface and knead 3 minutes.
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18
Form into 8-inch-long loaf.
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19
Transfer to prepared pan.
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20
Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
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21
Bake bread 10 minutes; reduce temperature to 350F.
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22
Bake 25 minutes longer.
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23
Brush top of bread with glaze; sprinkle 1 tablespoon oats over.
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24
Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer.
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25
Transfer to rack; cool in pan 10 minutes.
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26
Turn out brad onto rack; cool completely.
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27
(Can be made 2 weeks ahead.
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28
Wrap tightly in foil and freeze.
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29
If desired, reheat wrapped bread in 350F oven about 15 minutes.
