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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
⁄2 cups (1.375-1.75 L)
all-purpose flour
1 cup (250 mL) quick
cooking oats
2 tsp (10 mL) salt
2 packages active dry
yeast
2 eggs
1 egg white
1 tbs (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]).
First place oats, then 5 cups (1.25 L) flour, salt,
and yeast in mixer bowl. Attach bowl and
PowerKnead™ Spiral 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 starts to clean 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 in “Shaping a
Loaf.” Place in greased 8
1
⁄2 x 4
1
⁄2 x 2
1
⁄2" (21 x 12 x
6 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 30 to
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 protein, 24 g
carb, 3 g fat, 13 mg chol, 162 mg sodium.