1 cup quick cooking rolled oats
2 1/2 cups boiling water
1/2 cup butter or margarine
1/2 cup packed brown sugar
1 teaspoon salt
5 1/2 – 6 cups all-purpose flour
1 package active, dry yeast
3-4 tablespoons freshly snipped herbs (combination of basil, oregano, marjoram or thyme or 1 to 2 teaspoons dried herbs, crushed)
1/2 cup whole wheat flour
Step 1: In a mixing bowl combine oats and boiling water. Stir in butter, brown sugar, and salt. Cool mixture till warm (120-130 degrees F).
Step 2: Meanwhile, in a large mixing bowl stir together 1 3/4 cups of the all-purpose flour and yeast.
Step 3: Add warm oatmeal mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 3 minutes.
Step 4: Stir in herbs, whole wheat flor, and as much of the remaining all-purpose flour as you can.
Step 5:Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes).
Step 6: Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 1 to 1 1/2 hours).
Step 7: Punch down dough. Divide in half. Cover and let rest 10 minutes.
Step 8: Lightly grease two 9×593-inch loaf pans.
Step 9: Shape each half of dough into a loaf and place in pans or shape portions of dough into 5-inch rounds and place on greased baking sheets.
Step 10: Cover loaves and let rise in a warm place till nearly doubled (about 30-45 minutes).
Step 11: Bake in 375 degree F oven for 40 to 45 minutes or till bread sounds hollow when tapped. Remove from pans or baking sheets; cool on wire reacks. Makes 2 loaves. (32 servings)