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Maple Oat Bread

"The first time I made this old-fashioned oat bread, my husband, two daughters and I ate the entire loaf! It's the best bread we've ever tasted," writes Michele Odstrcilek of Lemont, Illinois. Sweetened with a hint of maple syrup, the golden brown yeast bread will rise to any mealtime occasion.

16 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

1 cup old-fashioned oats
1 cup boiling water
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup maple syrup
2 teaspoons canola oil
1-1/2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
TOPPING:
1 egg white, lightly beaten
2 tablespoons old-fashioned oats

Directions

Place oats in a blender or food processor, cover and process oats for
6-7 seconds or until coarsely chopped. Transfer to a small bowl; add
boiling water. Let stand until mixture cools to 110°-115°.
In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup,
oil, salt, oat mixture and 2 cups 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, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Shape into a

2 of 2

Maple Oat Bread (continued)

Directions (continued)

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 a wire rack to
cool. Yield: 1 loaf (16 slices).

Nutrition Facts: One slice equals 169 calories, 1 g fat (trace saturated fat), 0 cholesterol, 225 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch.