Honey-Oat Casserole Bread Recipe

By dette

The appetizing aroma of Honey-Oat Casserole Bread often fills Beverly Sterling’s Gasport, New York kitchen. The round yeast loaf is tender and moist with a wonderful flavor.

Ingredients

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

Preparation

Step 1

Directions
In a large bowl, pour boiling water over cereal. Add the butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
In a large bowl, dissolve yeast in warm water. Add the eggs, oat mixture and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes.
Punch dough down. Transfer to a greased 1-1/2-qt. round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges. Yield: 1 loaf (12 wedges).
Nutritional Facts
1 serving (2 slices) equals 455 calories, 11 g fat (5 g saturated fat), 91 mg cholesterol, 494 mg sodium, 77 g carbohydrate, 4 g fiber, 12 g protein.