HONEY OATMEAL BREAD

1 1/2 cups water
1/2 cup honey
1/3 cup butter
5 to 6 cups flour, divided use
1 1/2 cups quick cooking oats, divided use
2 teaspoons salt
2 teaspoons active dry yeast
2 eggs, beaten
FOR TOPPING:
1 teaspoon water
1 egg white

Combine water, honey, and butter in small saucepan. Heat over low heat until liquids are warm (120 to 130 degrees F).

Place 5 cups flour, 1 cup of the oats, salt and yeast in bowl. Gradually mix in warm liquids and eggs.

Knead in remaining flour 1/2 cup at a time. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Grease 2 (8 1/2 by 4 1/2-inch) loaf pans.

Punch dough down and divide in half. Shape each half into a loaf and place in prepared loaf pan. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Preheat oven to 375 degrees.

Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with the remaining 1/2 cup oats.

Bake for 40 minutes. Remove from pans immediately and cool on wire racks.

Makes 2 loaves