- 5 – 6 1/2 cups all-purpose flour
- 1 cup oats
- 2 teaspoons salt
- 2 packages active dry yeast
- 1 1/2 cups water
- 1/2 cup honey
- 1/3 cup butter
- 2 eggs, room temperature
- 1 tablespoon water
- Oatmeal
- Place 5 cups flour, oats, salt and yeast in mixer bowl with dough hook.
- Combine water, honey and butter. Heat to 120-130℉. Slowly add to flour mixture, about 1 minute.
- Add eggs, 1 more minute.
- Add remaining flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl. Knead an additional 7-10 minutes or until smooth and elastic.
- Place in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour.
- Punch down. Divide into two loaves and place in bread 8.5″ bread pans. Cover and let rise until doubled again, about an hour.
- Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oats. Bake at 375℉ for 40 minutes.
- Remove from pans and cool on wire racks.
Yields two loaves.