Honey-Oat Casserole Bread
1 cup boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1/4 cup honey
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3-1/2 cups all-purpose flour
In a large bowl, pour boiling water over cereal. Add the butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
In a large mixer bowl, dissolve yeast in warm water. Add the eggs, oat mixture and 2 cups flour. Beat on medium speed for 2 minutes. Stir in remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes.
Punch dough down. Transfer to a greased 1-1/2-qt. round baking dish (I have always used a 2 1/2-qt dish) . Cover and let rise in a warm place until doubled, about 30 minutes. NOTE: Lightly spray the top of the dough and the plastic wrap to prevent sticking after it has risen.
Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges. Yield: 1 loaf (12 wedges). NOTE: the dough stuck slightly to the plastic wrap and deflated it just a little. Guess I didn’t spray it enough. You can see the indentation in the photo below)
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