Manual KitchenAid KSM7581 (page 24 of 92) (English, French, Spanish)

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Honey Oatmeal Bread

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

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.

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KitchenAid KSM7581 Manual

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