HONEY-MUSTARD OATMEAL BREAD

3 to 3 1/2 cups all-purpose or bread flour, divided use
1/2 cup quick-cooking oats
1 teaspoon salt
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons margarine or butter, softened
1 package regular or quick active dry yeast
1 cup very warm water (120 to 130 degrees F)
1 large egg
1 egg white, slightly beaten
1 tablespoon water
quick-cooking oats (for topping)

Mix 1 1/2 cups of the flour; 1/2 cup oats, the salt, honey, mustard, margarine, and yeast in large bowl. Add 1 cup warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping howl frequently.

Beat in egg. Stir in enough remaining flour; 1/2 cup at a time to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased howl and turn greased side up. Cover and let rise in warm place about 1 hour or until double Dough is ready if indentation remains when touched.

Grease bottom and side of pie plate, 9x1 1/4 inches, with shortening.

Punch down dough. Shape dough into a ball. Place in prepared pie plate; flatten slightly.

Mix egg white and 1 tablespoon water; brush on loaf. Sprinkle with oats. Cover and let rise in warm place 45 to 60 minutes or until double.

Preheat oven to 375 degrees F.

Bake about 35 minutes or until loaf sounds hollow when tapped and is deep golden brown. Remove from pan to wire rack; cool.

Adapted from source: Betty Crocker's New Cookbook