butter, for greasing bread pans and rubbing on baked bread crust
Bread machine method: Combine milk and water in a medium-sized bowl and microwave mixture on High for 3-4 minutes or until it’s very hot or beginning to boil. Place oats in bread machine pan and add hot milk/water over oats. Allow to stand for 10 minutes or until bathwater warm. Add honey, salt, butter and egg to the mixture. Then add flour and yeast. Run dough cycle on the bread machine monitoring it for the first 10 minutes; add a little more flour if it seems very soft, or a little water or milk if it seems dry and bread machine labors. It should come together into a soft, slightly sticky dough. Turn off machine, close lid, and let dough rise inside until doubled, about one hour.
By hand: Combine hot milk/water (see above) and oats in a large bowl, and let stand 10 minutes until bathwater warm. Add honey, salt, butter and egg to the mixture. Then add flour and yeast. Stir until a shaggy dough is formed. Turn onto a lightly floured surface, kneading 10-15 minutes until dough is smoother, more elastic and springs back when touched. Oil a large bowl. place dough inside and turn to coat. Cover and let rise in a warm place until doubled, about one hour.
Turn risen dough out onto a lightly floured work surface and divide into two equal halves. Working with one piece at a time, roll dough into an 8- x 12-inch rectangle. Be sure to cover the other piece of dough to prevent it from drying out until you can get to it. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture evenly over flattened dough rectangle. (Reserve the rest of the cinnamon sugar mixture for the second piece of dough) Beginning with the short end of the dough, carefully roll the dough as tightly as possible. Tuck under ends of dough, and place formed loaf seam side down into a buttered bread pan. Repeat with the remaining piece of dough.
Cover dough with plastic wrap that’s sprayed with non-stick cooking spray and place in a warm spot to rise until the dough has doubled in size or is about an inch above the rim of the pans, about 45 minutes. Preheat oven to 350oF
Remove plastic wrap and bake bread at 350oF for 35-40 minutes or until golden brown and the bread pulls away slightly from the sides of the pans. Remove from oven and allow to cool in pan five minutes. Then remove bread from pans and place on a wire rack to finish cooling. Rub the tops of the warm baked loaves with butter to create a soft crust, if desired.
Once completely cooled, the bread can be kept in an airtight container for up to three days or wrapped tightly in plastic wrap and frozen for up to three months. You may also slice cooled bread, separate slices with wax paper or parchment, seal, and freeze -- then you may remove and toast slices one at a time if desired.