Recipe: Quick Honey Grain Bread (using oats and dates, Fleischmann's Yeast recipe)

QUICK HONEY GRAIN BREAD

2 1/2 cups all-purpose flour, divided use
1 package Fleischmann's Rapid Rise Yeast
1/2 cup whole wheat flour
1/2 cup unprocessed bran
1/2 cup rolled oats
1/2 cup chopped or pitted dates, snipped
2 teaspoons orange peel
1 teaspoon salt
3/4 cup milk
1/4 cup water
3 tablespoons honey
2 tablespoons butter or margarine
1 egg, at room temperature
FOR THE OAT TOPPING (OPTIONAL):
1/2 cup rolled oats
3 tablespoons milk

Set aside 1 cup all-purpose flour.

In large bowl, mix remaining all-purpose flour, undissolved yeast, whole wheat flour, bran, oats, dates, orange peel and salt.

Heat milk, water, honey and butter until hot to touch (125 to 130 degrees F); stir into dry mixture. Mix in egg and enough reserved all-purpose flour to make stiff batter. Stir vigorously 30 strokes. Batter will be very stiff and sticky. Cover; let rest 10 minutes.

Stir batter vigorously 30 strokes. Turn into greased 9 5 3-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

To make the oat topping, combine oats and milk in small bowl; dot evenly on top of loaf.

Bake at 375 degrees F for 30 minutes or until done. Remove from pan; cool on wire rack.

Makes 1 (9-inch) loaf
Source: Fleischmann's Yeast