5 to 5 1/2 cups all-purpose flour
1 cup uncooked old-fashioned oats
1 (1/4-ounce) package active dry yeast
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons salt
3/4 cup water
flour, oats, yeast, brown sugar and salt in large bowl.
Heat half & half, water and 2 tablespoons butter in 1-quart saucepan over medium heat 2-4 minutes or until mixture reaches 120ºF to 130ºF. Add half & half mixture to dry ingredients. Beat at medium speed, scraping bowl often, 2 minutes. Stir in enough remaining flour until dough is easy to handle.
Turn dough onto lightly floured surface; knead 5-10 minutes or until smooth and elastic. Place in greased bowl; turn, greased-side up. Cover; let rise in warm place about 1 hour or until double in size.
Punch down dough; divide in half. Roll each half into 12x9-inch rectangle. Starting at narrow end, roll up tightly into loaf shape. Seal ends. Place loaves in 2 (8x4-inch) greased loaf pans, seam-side down. Cover; let rise 30-45 minutes or until double in size.
Heat oven to 375ºF. Bake 30-40 minutes or until loaves sound hollow when tapped. Brush with melted butter. Remove from pans. Cool completely.
Old-fashioned rolled oats are made by steaming and then flattening into flakes by rolling. They are re-rolled to make quick-cooking oats. Old-fashioned and quick-cooking oats can generally be used interchangeably in recipes. Old-fashioned oats will add more texture, but they both add moistness and a nutty flavor to breads.