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HONEY OATMEAL BREAD
1
1
⁄
2
cups water
1
⁄
2
cup honey
1
⁄
3
cup butter or
margarine
5
1
⁄
2
-6
1
⁄
2
cups all-purpose flour
1 cup quick cooking oats
2 teaspoons salt
2 packages active dry
yeast
2 eggs
1 egg white
1 tablespoon water
Oatmeal
Place water, honey, and butter in small saucepan.
Heat over low heat until mixture is very warm
(120°F to 130°F).
Place 5 cups 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
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 64. Place in
greased 8
1
⁄2x4
1
⁄2x2
1
⁄2-inch 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 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.
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