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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 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

Printed from tasteofhome.com Oct 13, 2008

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Maple Oat Bread cont.

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.

Yield: 1 loaf (16 slices).