*  Exported from  MasterCook  *
                         HONEY, OAT BREAD 12/10/94
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Bread Flour
    1       c            Quick cooking Oats
    2                    Packages Active Dry Yeast
                         -2pkg ô 1/2 ts measurement
    2       ts           Salt
    1 3/4   c            Water
      1/3   c            Honey -- or Brown Sugar
      1/4   c            Butter -- melted
    2       lg           Egg -- beaten slightly
    1       tb           Water -- mix with egg
    1                    Egg White
    2       tb           Oat Bran for top.....
                         -options: are sesame seed,
                         -or rolled oats or nothing
    In a large bowl, stir together water and Brown Sugar
   or Honey. Sprinkle with Yeast and stir until it has
   dissolved. Stir in Oats. Let the mixture stand for 15
   minutes to let the Oat flour mix absorb liquid. Do all
   in a KitchenAid mixer if available. Add oil or butter
   and eggs. Mix very well. Stir in Salt. I like to let
   the sponge mix a few minutes before I add the salt.
    One cup at a time, mix in flour until the dough
   becomes too difficult to stir. Turn out on to a “well
   floured” work surface and knead until smooth and
   elastic, adding flour only as necessary to keep from
   sticking, about 8 minutes. It takes 4 or 5 minutes on
   the KitchenAid. This recipe usually takes 6 full cups
   of flour.
    This is the place where I freeze 1/2 of this
   bread....To Freeze: place the 1/2 recipe of this dough
   into an oiled labeled gallon plastic freezer bag.
   Squeeze all of the air out of the bag and seal
   tightly. Freeze at once. To use; defrost several hours
   until dough rises to double its frozen bulk, then
    Proceed with the half recipe of dough.
    Place the dough in a large well oiled bowl. I spray
   the used KitchenAid Bowl with non-stick  and throw the
   dough back in, spray the top of the dough as well.
   Cover with plastic wrap, or a moist towel. Let the
   dough rise in a warm draft free place.
    Check the rise at 45 minutes, the “perfect place”
   rises this bread in 45 minutes.
    Punch dough down. If you are doing this entire
   recipe, divide the dough in half. Shape each half into
   a loaf. This also makes a nice round loaf with a
   crunchy crust.....
    Pan Loaf making: beginning at one narrow end, tightly
   roll up the dough to form a loaf. Pinch seam edge into
   dough to seal. Lightly oil a loaf pan.
    Meanwhile, place oven rack in the lower third of the
   oven; preheat to 375 degrees F. Place each loaf in a
   prepared 8 1/2 X 4 1/2 X 2 1/2 loaf pan, seam side
   down. Cover, let it rise in a warm place free from
   drafts, until doubled in bulk, about 45 minutes .
   Check the rise at 35 minutes, the “perfect place”
   rises this bread in the pan, in 35 minutes.
    This is the place where I make decorative slits into
   the top of the loaf.
    In a small bowl, whisk egg white with one tb of
   water. Brush a little of the egg white mixture over
   the top of the loaf and sprinkle with 2 tb Oat Bran,
   or sesame seeds just before placing in the oven.
    Bake for 35 minutes on a baking stone or 40 minutes
   in the bread pan.
    To make the crust even crustier, spray the top of the
   loaf with water, and liberally spray the inside of the
   over at 5 minute intervals and/or place a water filled
   pie pan in the oven on a lower rack than the bread.
   (boiling water added to the pie pan just before baking
   makes sure you have steam....) Makes one or two
   loaves, each about 18, 1/2 slices.
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