1In a large bowl, combine 1 cup of oats, 1/2 cup honey, salt, and butter. Pour boiling water over, stir, and let stand for one hour.
2After your mixture has been sitting for about 50 min., dissolve yeast in a small bowl with 1/2 cup warm water. I add about a tsp. of honey so the yeast has something to "eat", ha. Let stand until creamy (about 10 min.).
3Add the yeast to the oat mixture, and then add about 2 cups of flour. Stir until it's well mixed, and then start adding flour a half cup at a time until the dough pulls away from the bowl.
4Turn the dough out onto a lightly floured surface, and knead (adding small amounts of flour when needed), until smooth and elastic (about 10-20 min.).
5Oil a large bowl (or spray with cooking spray), and place dough in the bowl, turning to coat. Cover with a damp towel or loosely with plastic wrap, and let rise in a warm place until doubled in size (about 1 hour). Tip: You'll know it's ready if you press two fingers in and the indents stay.
6Punch down the dough, and turn out on to lightly floured surface. Divide in two, and shape each half into loaves. Place each loaf in a greased 9x5 in. bread pan, cover, and let rise until doubled (about 30 min.).
7Bake at 350 for about about 30 minutes, until top is golden brown and the loaf sounds hollow when tapped.
8When done, remove from pans and brush with slightly warmed honey and sprinkle with oats.
9Note: You can also brush the loaves BEFORE baking with milk or an egg wash and sprinkle with oats, so the top isn't sticky from the honey. Also, you can substitute 1 cup of wheat flour for 1 cup of bread flour if you like (I do).
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