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54
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 49. 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.
* Dough Hook sold separately for model K4SS.
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