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Honey-Oat Casserole Bread

RG

Ingredients

  • 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

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 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 35-40 minutes or until golden brown.
  7. Cool for 10 minutes before removing to wire rack to cool.
  8. Cut into wedges.

Yield: 1 loaf (12 wedges)

Source: Taste Of Home Oct/Nov 2005


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