1 c quick cooking rolled oats (not instant)
¼ c packed brown sugar
1 T butter
1 ½ t salt
¼ t nutmeg
1 ½ c apple cider
1 pkg or 2 ¼ t active dry yeast
About 3 ½ c flour, divided
In large bowl add oats, sugar, butter salt and nutmeg. Bring cider to boil, pour over oat mixture, stir well and cool to 110 degrees, (warm), about 20 minutes. Sprinkle with yeast and mix well. Let stand about 1 minute, then stir in ½ c flour. Mix well, then stir in 1 c flour. Cover tightly with plastic wrap and let stand in warm draft-free place until doubled in bulk, about 1 hour.
Shape in loaf and place in greased 9 x 5 x3” loaf pan. Cover loosely and let rise in warm draft-free place until dough comes to top of pan, about 1 hour. Bake in preheated 350 degree oven 50 minutes or until top is quite brown (it will not sound hollow when tapped).