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Maple Oat Bread -- e-w

Source of Recipe

Light & Tasty 2002 � M. Odstrcilek; Lemont, IL
Maple Oat Bread

Yield 1 loaf (16 slices)

1 c. old-fashioned oats
1 c. boiling water
1 1/4-oz. pkg active dry yeast
1/3 c. warm water (110�-115�)
1/2 c. maple syrup
2 tsp. canola oil
1-1/2 tsp. salt
3-1/2 to 4 c. all-purpose flour

Topping:
1 egg white lightly beaten
2 T. old-fashioned oats

In a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; adding boiling water. Let stand until mixture cools to 110�-115�. In a mixing bowl, dissolve yeast in 1/3 c. warm water; add the next 3 ingredients, oat mixture and 2 c. flour; beat until smooth.

Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled. About 45 minutes. Brush with egg white, sprinkle with oats. Bake at 350� for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool.

One slice equals: 169 calories�1 gm fat (trace saturated)�0 cholesterol�225 mg sodium�35 gm carbohydrate�2 gm fiber�5 gm protein +++EXC: 2 starch +++WWP:3