KITCHENAID 9706634D - Manual (Page 53)

53
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, see “Shaping a Loaf”
section. Place in greased 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
" 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 protein, 24 g
carb, 3 g fat, 13 mg chol, 162 mg sodium.