Yeast: Pecan-Honey Oatmeal Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 envelopes active dry yeast
1/2 cup lukewarm water (105�F)
1 teaspoon sugar
2 cups milk, heat to lukewarm (105�F)
1/2 cup honey
1/4 cup butter or margarine, melted
5 to 5-1/2 cups bread flour
2 teaspoons salt
2 cups rolled oats
1 cup chopped pecans
Oatmeal Recipe
Grease a large bowl; set aside. In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.� Add milk, honey, butter, 1 cup flour, salt, and oats to dissolved yeast; beat until smooth.� Stir in pecans and enough remaining flour to make a soft dough.� Turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic.� Place in prepared bowl; grease top lightly.� Cover; let rise in a warm, draft-free place until doubled, about 1-1/2 hours.
Spray 3 8-inch cake pans with non-stick vegetable spray. Punch dough down; knead briefly.� Divide dough into 3 equal pieces; shape into balls and roll in oatmeal.� Place in prepared cake pans, flattening to fit; grease tops lightly.� Cover; let rise until doubled, about 45 minutes.
Preheat oven to 375�F. Bake 40 to 45 minutes or until loaves are golden brown and sound hollow when lightly tapped.� Remove from pans; cool completely on a wire rack.
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