Honey-Oat Casserole Bread

Source: Taste Of Home Oct/Nov 2005

1 package active dry yeast
1/4 cup warm water (110-115 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

In a large mixing bowl, dissolve yeast in warm water. In another bowl, combine the butter, honey and boiling water; stir until butter is melted. Cool to 110-115 degrees F.

Add the eggs, oats, salt, butter mixture and 2 cups 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. Cover and let rise in a warm place until doubled, about 55 minutes.

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. Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing to wire rack to cool. Cut into wedges.

Yield: 1 loaf (12 wedges)