Honey-Oat Casserole Bread

Yield: 1 loaf (12 wedges)

Ingredients

• 1 package active dry yeast
• 1/4 cup warm water (110 to 115 degrees F)
• 1/4 cup butter, softened
• 1/4 cup honey
• 1 cup boiling water
• 2 eggs
• 1 cup quick-cooking oats
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour

Instructions

1. In a large mixing bowl, dissolve yeast in warm water.
2. In another bowl, combine the butter, honey and boiling water; stir until butter is melted. Cool to 110-115 degrees F.
3. Add the eggs, oats, salt, butter mixture and 2 cups all-purpose flour to the yeast mixture; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (I used all of it). Dough will be slightly sticky.
4. Cover and let rise in a warm place until doubled, about 55 minutes.
5. Punch dough down. Transfer to a greased 1 1/2-quart round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes.
6. Bake at 375 degrees F for 35 to 40 minutes or until golden brown.
7. Cool for 10 minutes before removing to wire rack to cool.
8. Cut into wedges.

Attribution

Taste Of Home Oct/Nov 2005