KITCHENAID ACCOLADE 400 - Manuel (Page 59)

57
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 (1.3-1.54 l) all-
purpose flour
1 cup (235 ml) quick
cooking oats
2 teaspoons (10 ml)
salt
2 packages active dry
yeast
2 eggs
1 egg white
1 tablespoon (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 [48°C to 54°C]).
First place oats, then 5 cups (1.20 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 on page 52. Place in
greased 8
1 ⁄
2
x4 1 ⁄
2
x2 1 ⁄
2
-inch (21x12x6-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 (191°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 pro, 24 g carb,
3 g fat, 13 mg chol, 162 mg sod.