HONEY OATMEAL BREAD

Yield: 3 loaves

Ingredients:
1/8 cup yeast
1/2 cup hot water (105°-110°)
1 1/2 cup quick oats
3 cups water
1/3 cup melted butter
1 3/4 tablespoons salt
3/4 cup honey
7 1/2 cup flour

Instructions:
In a bowl mix yeast and water and let stand. Mix next five ingredients in a large mixing bowl. Add yeast and water mixture. Mix together. Add flour. Set to rise. Divide dough and knead. Shape into 3 loaves and put into greased standard loaf pans. Let rise. Bake at 325° for 35 minutes.

Optional: Coat top of loaves with egg white mixture and oats before baking.

Honey Wheat Bread

Honey Wheat Bread Ingredients

1 package (.25 oz) rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 can (12 oz) evaporated milk
1/4 cup water
1/4 cup shortening, melted

1/4 cup honey

2 teaspoons salt

2 cups whole wheat flour

3 cups bread flour

2 tablespoons butter, softened

Instructions for Honey Wheat Bread

Dissolve yeast and sugar in 1/2 cup warm water.

Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.

Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.

Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).

Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Yield: 2 - 9x5-inch loaves, or 1 loaf and a dozen rolls.