Maple Oat Bread 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 Place oats in a blender or food processor, cover and process oats for Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Maple Oat Bread cont. 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 mixing 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 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Maple Oat Bread Yield: 1 loaf (16 slices). Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008