OAT BREAD

4 TSP DRY YEAST

2 TSP CANE SUGAR SYRUP

2 C WARM WATER (105 to 115 degrees)

3 TSP CANE SUGAR SYRUP

1 C OATMEAL

½ C WHOLE WHEAT FLOUR

4 TBL VEGETABLE OIL

4 1/2 C ALL-PURPOSE FLOUR

2 TSP SALT

OAT TOPPING

½ C OATS

1 RAW EGG

¼ C HALF & HALF

Dissolve yeast and 2 teaspoons cane sugar syrup in warm water. Stir well and let stand at room temperature until bubbly ( approximately  5 minutes.)

In mixer bowl combine 3 teaspoons cane sugar syrup, oil, oats and whole wheat flour with the yeast mixture.

Beat mixture on low speed until smooth.

Stir in enough of the rest of the flour and salt to make smooth dough.

Mix with hook attachment 8 minutes or until smooth and elastic.

Move dough to lightly oiled work surface and with oiled hands knead 8 to 10 strokes.

Place your dough into a greased bowl. Turn to grease top.

Cover and let rise in a warm place until double in bulk (about 1 ½ hours.)

Punch dough down. Turn out onto a floured surface; let rest 15 minutes.

Roll dough into 2- 14 x 7 inch rectangles. Beginning at narrow edge, roll up dough; press firmly to eliminate air pockets.

Pinch edges to seal.

Place dough seam side down into 2 well greased 9 x 5 x 3-inch loaf-pan.

Smear oat topping on to the top of both loaves.

Cover and repeat rising procedure 1 hour or until double in bulk.

Preheat oven to 375 degrees and bake bread for approximately 30 minutes.

 Loaf will sound hollow when tapped.

Remove bread carefully from pan and cool completely.

If any of the topping touches the pan use a knife and gently work it in-between the loaf and the pan or your loaf might tear.

MAKES 2 LOAVES

This is a very soft loaf with a firm top.

Excellent!