57
Honey Oatmeal Bread
11⁄2cups (355 ml) water
1⁄2cup (120 ml) honey
1⁄3cup (80 ml) butter or
margarine
51⁄2-61⁄2cups (1.3-1.54 l) all-
purpose flour
1cup (235 ml) quick
cooking oats
2teaspoons (10 ml)
salt
2packages active dry
yeast
2eggs
1egg white
1tablespoon (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 (1.20 l) flour, 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, 1⁄2cup
(120 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 on page 52. Place in
greased 81⁄2x41⁄2x21⁄2-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 (191°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 pro, 24 g carb,
3 g fat, 13 mg chol, 162 mg sod.