Honey Oatmeal Bread

11⁄2 cups (375 mL) water

1⁄2 cup (125 mL) honey

1⁄3 cup (75 mL) butter or margarine

51⁄2-61⁄2cups (1.375-1.75 L) all-purpose flour

1cup (250 mL) quick cooking oats

2teaspoons (10 mL) salt

2packages active dry yeast

2 eggs

1 egg 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]).

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 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 (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.

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KitchenAid 4KSMC50S manual Honey Oatmeal Bread
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4KSMC50S specifications

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