KitchenAid Stand Mixer Instructions And Recipes Manual page 24

1-1/2 cups (355 mL) water
1/2 cup (120 mL) honey
1/3 cup (80 mL)
butter or margarine
5-1/2 - 6-1/2 cups
(1.32 to 1.62 L)
all-purpose flour
1 cup (235 mL) quick
cooking oats
2 tsp (10 mL) salt
2 packages active
dry yeast
2 eggs
1 egg white
1 tbs (15 mL) water
Oatmeal
24
Honey Oatmeal Bread
Place water, honey, and butter in small saucepan.
Heat over low heat until mixture is very warm
(120°F to 130°F [49°C to 54°C]).
First place oats, then 5 cups (1.2 L) flour, 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
(120 mL) at a time, and mix about 2 minutes,
or until dough starts to clean 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 in the "Shaping a Loaf"
section. Place in greased 8-1/2 x 4-1/2 x 2-1/2"
(21.25 x 11.25 x 6.25 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 30 to
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.