HONEY 'N' OAT'S BREAD

The egg and oats lend a wonderful rich, creamy flavor to this bread. Serve it with a crock of sweet butter and homemade preserves.

FOR 1 1/2 LB. LOAF:
1/2 cup old-fashioned rolled oats
1 cup buttermilk *
1 egg
1 1/2 cups whole wheat flour
1 1/2 cup bread flour
1 1/2 tsp salt
1 1/2 tbsp honey
1/4 tsp red star active dry yeast **

FOR 1 POUND LOAF:
1/3 cup old-fashioned rolled oats
3/4 cup buttermilk *
1 egg
1 cup whole wheat flour
1 cup bread flour
1 tsp salt
1 tbsp honey
1/4 tsp baking soda
2 tsp red star active dry yeast **

Place all ingredients in bread pan in order suggested for your bread machine.

Select Light Crust setting, and press Start.

After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

*Reconstituted dry buttermilk powder may be used instead of fresh buttermilk.. Use 4 tbsp. dry buttermilk and 1 cup water for 1 1/2 lb. loaf (if using Welbilt/Dak machine, add 2 tbsp. more buttermilk as well). Use 3 tbsp. buttermilk and 3/4 cup water for 1-pound loaf (for Welbilt machine add 1 tbsp. more buttermilk).

**IF NOT USING RED STAR BRAND YEAST use 4 teaspoons yeast for 1 1/2-pound loaf. One-pound size loaf yeast measurement does not change.

Source: alt.bread.recipes/ Gwynne Ryan/Aug 6 1999

NOTE: For rolls like Subways, after rising remove dough from machine and shape into rolls. Place on greased baking sheets, let rise until doubled. Brush with egg wash; sprinkle with oats. Bake in preheated conventional oven at 375 about 20 minutes or until done.