---------- Recipe via Meal-Master (tm) v8.04
  Categories: Breads
       Yield: 2 servings
       1 c  Regular Rolled Oats
       3 tb Butter, cut into bits
       1 c  Boiling Water
       1 c  Scalded Milk
     1/3 c  Maple Syrup
       2 ts Salt
       2 c  Whole Wheat Flour
       1 tb Quick Rise Instant Yeast
       1    Egg, beaten
       2 c  All-Purpose Flour
   in a large mixing bowl, combine the rolled oats and
   butter. Pour boiling water over and stir until butter
   melts. Add scalded milk, maple syrup and salt. Let
   mixture cool slightly until warm to the touch (if
   using a thermometer, temperature should read 125 - 130
   degrees). Stir in whole-wheat flour, yeast and egg;
   beat vigorously with a wooden spoon until smooth. Stir
   in enough all-purpose flour to make a stiff dough.
   Turn out on floured board and knead, sprinkling
   surface with additional flour to prevent dough from
   sticking, until smooth and elastic, about 8 - 10
   minutes. Shape into a ball and place a lightly
   buttered bowl; turn to coat dough on all sides with
   butter. Cover with a clean dry towel and let rise for
   30 minutes.
   Punch down dough and divide in half. Shape into loaves
   and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans.
   Brush tops of loaves with melted butter.
   Cover and let rise in a warm place until double in
   bulk -- about 35 - 45 minutes. Bake in an oven
   preheated to 375 degrees for 35 - 40 minutes or until
   done. Turn loaves out of pans and let cool on racks.
   Makes 2 loaves. From The Gazette, 91/02/27.