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Honey Oatmeal Bread
1
1
⁄2 cups (375 mL) water
1
⁄2
cup (125 mL) honey
1
⁄3 cup (75 mL) butter
or margarine
5
1
⁄2-6
1
⁄2cups (1.375-1.75 L)
all-purpose flour
1 cup (250 mL) quick
cooking oats
2 teaspoons (10 mL)
salt
2 packages active dry
yeast
2 eggs
1 egg white
1 tablespoon (15 mL)
water
Oatmeal
Place water, honey, and butter in small saucepan.
Heat over low heat until mixture is very warm
(120°F to 130°F [48°C to 54°C]).
Place 5 cups (1.25 L) flour, oats, salt, and yeast in
mixer bowl. Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 15 seconds.
Continuing on Speed 2, gradually add warm mixture
to flour mixture and mix about 1 minute. Add eggs
and mix about 1 minute longer.
Continuing on Speed 2, add remaining flour,
1
⁄2 cup
(125 mL) at a time, and mix about 2 minutes, or
until dough clings to hook and cleans sides of bowl.
Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a loaf as directed on page 48. Place in
greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch (21x12x6-cm) baking pans.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Beat egg white and water together with a fork.
Brush tops of loaves with mixture. Sprinkle with
oatmeal. Bake at 375°F (190°C) for 40 minutes.
Remove from pans immediately and cool on wire
racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 134 cal, 4 g pro, 24 g carb,
3 g fat, 13 mg chol, 162 mg sod.