Recipe: Hi-Protein Honey Wheat Bread (with oats and nuts) (1979)

HI-PROTEIN HONEY WHEAT BREAD

4 to 5 cups Pillsbury's Best Bread Flour
2 teaspoons salt
2 pkgs. active dry yeast cup water
1 cup water
1/2 cup honey
1/4 cup margarine or butter
1 (8-oz.) carton (1 cup) cream style cottage cheese
2 eggs
1 cup Pillsbury's Best Whole Wheat Flour
1/2 cup rolled oats, uncooked
1 cup chopped nuts
melted butter (optional)

Using 2 tablespoons solid shortening per pan, generously grease two 8x4 or 9x5-inch loaf pans or two 8 or 9-inch round cake pans.

Lightly spoon flour into measuring cup; level off.

In large bowl, combine 2 cups bread flour, salt and yeast; blend well.

In medium saucepan, heat water, honey, margarine and cottage cheese until very warm (120. to 130 degrees F). (Margarine does not need to melt completely.)

Add warm liquid and eggs to flour mixture. Mix at low speed until moistened; beat 3 minutes at 4 medium speed.

By hand, stir in whole wheat flour, oats and nuts plus enough bread flour to form a soft dough. On floured surface, knead dough about 10 minutes or until dough is and elastic. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 hour.

Punch down dough. Divide dough into 2 parts; mold into balls. Allow to rest on counter, covered with inverted bowl, for 15 minutes.

Shape into 2 loaves. Place in prepared pans. Cover; let rise in warm place until dough is light and doubled in size, about 1 hour.

Heat oven to 375 degrees F.

Bake for 35 to 40 minutes until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on racks.

For soft crusts, brush tops of loaves with melted butter, if desired.

Makes 2 loaves, 16 servings
Source: Recipe booklet: Pillsbury Best Bread Flour Cookbook, The Pillsbury Company, 1979