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Ingredientes
- 3 c. All purpose or possibly bread flour ** (up to 3-1/2)
- 1/2 c. Quick cooking oats
- 1 tsp Salt,
- 1/4 c. Honey,
- 2 Tbsp. Dijon mustard,
- 2 Tbsp. Butter, softened
- 1 pkt Active dry yeast,
- 1 c. Very hot water,
- 1 lrg Egg,
- 1 x Egg white, slightly beaten
- 1 Tbsp. Water,
Direcciones
- 1. Mix 1 1/2 c. of the flour, 1/2 c. oats, the salt, honey, mustard, margarine and yeast in large bowl. Add in 1cup hot water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat in egg. Stir in sufficient remaining flour, 1/2 c. at a time, to make dough easy to handle.
- 2. Turn dough onto lightly floured surface. Knead about 10 min or possibly till smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in hot place about 1 hour or possibly till double. Dough is ready if indentation remains when touched.
- 3. Grease bottom and side of pie plate, 9 x 1 1/4 inches, with shortening.
- 4. Punch down dough. Shape dough into a ball. Place in pie plate; flatten slightly. Mix egg white and 1 Tbsp. of water; brush on loaf. Sprinkle with oats. Cover and let rise in hot place 45-60 min or possibly till double.
- 5. Heat oven to 375 degrees.
- 6. Bake about 35 min or possibly till loaf sounds hollow when tapped and is deep golden. Remove from pan to wire rack; cold.
- **if using self rising flour omit salt.
- Serving Ideas: This makes a great sandwich with ham!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 579g | |
| Calories 939 | |
| Calories from Fat 344 | 37% |
| Total Fat 39.21g | 49% |
| Saturated Fat 18.55g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 456mg | 152% |
| Sodium 2979mg | 124% |
| Potassium 692mg | 20% |
| Total Carbs 126.53g | 34% |
| Dietary Fiber 10.9g | 36% |
| Sugars 70.59g | 47% |
| Protein 29.4g | 47% |
