Categories: Breads, Londontowne 
      Yield: 2 servings 
  
  1 1/2    Envelopes dry yeast or 1 1/2        6    To 7 cups all-purpose flour 
           -cakes fresh yeast                       -or bread flour 
      1 ts Sugar                                    Rolled oats 
  2 1/2 c  Warm or lukewarm milk               1    Egg blended with 2 Tbs milk 
      1 tb Salt                                     -or cream (glaze) 
  
  Makes 2 medium loaves 
   
  Sprinkle dry yeast and sugar over warm milk (105 - 115 F) in large bowl; 
  stir to dissolve.  If using cake yeast, crumble yeast into large bowl. Stir 
  in sugar and lukewarm milk (95 F).  Let stand until foamy. 
   
  Add salt and 2 cups flour.  Whisk in until smooth.  Using spoon, mix in 
  enough remaining flour to form soft dough.  Knead on floured surface until 
  smooth and elastic, kneading in more flour if sticky, about 10 minutes. 
   
  Grease large bowl.  Add dough, turning to coat entire surface. Cover bowl 
  with plastic.  Let rise in warm draft-free area until tripled, about 2 
  hours. 
   
  Gently knead dough in bowl until deflated.  Cover and let rise again until 
  doubled in volume, about 1 hour. 
   
  Cover 2 baking sheets with oats.  Gently turn dough out on lightly floured 
  surface and divide in half.  Cut off 2/3 of 1 piece of dough and gently 
  knead into round.  Place on prepared sheet; form well in center. Gently 
  knead remaining 1/3 of dough piece into round and set in well atop first 
  piece.  With floured finger, make hole down center of both rounds to baking 
  sheet. Repeat with remaining dough half. Cover with waxed paper or towel. 
  Let rise in warm draft-free area until doubled in volume, abut 30 minutes. 
   
  Preheat oven to 425 F.  Brush loaves with glaze.  Bake until golden brown 
  and loaves sound hollow when tapped on bottom, about 35 minutes. 
  Immediately transfer to rack and cool. 
   
  Bon Appetit