| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Categories: | 1 | Servings | |
INGREDIENTS
| 3 | c | All purpose or bread flour ** (up to 3-1/2) |
| 1/2 | c | Quick cooking oats |
| 1 | ts | Salt; |
| 1/4 | c | Honey; |
| 2 | tb | Dijon mustard; |
| 2 | tb | Butter; softened |
| 1 | pk | Active dry yeast; |
| 1 | c | Very warm water; |
| 1 | lg | Egg; |
| 1 | Egg white; slightly beaten | |
| 1 | tb | Water; |
INSTRUCTIONS
1. Mix 1 1/2 cups of the flour, 1/2 cup oats, the salt, honey, mustard, margarine and yeast in large bowl. Add 1cup warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat in egg. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle. 2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. 3. Grease bottom and side of pie plate, 9 x 1 1/4 inches, with shortening. 4. Punch down dough. Shape dough into a ball. Place in pie plate; flatten slightly. Mix egg white and 1 tablespoon of water; brush on loaf. Sprinkle with oats. Cover and let rise in warm place 45-60 minutes or until double. 5. Heat oven to 375 degrees. 6. Bake about 35 minutes or until loaf sounds hollow when tapped and is deep golden brown. Remove from pan to wire rack; cool. **if using self rising flour omit salt. Serving Ideas: This makes a great sandwich with ham! Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #822 by Lisa Minor <lisa@cybermill.com> on Oct 1, 97
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