When I lived in Colorado my boss often made this delicious bread. It has a wonderful twist of sweet and salty making this bread amazing for dunking in soup or using as sandwich bread. This bread takes me back to riding in the mountains, training horses during a light snow, and ending the day with a warm bowl of soup with great friends.
Recipe:
3 to 3 1/2 Cups Flour
1/2 Cup Quick cooking oats
1 Teaspoon salt
1/4 Cup honey
2 Tablespoon Dijon mustard
2 Tablespoon Margarine or butter softened
1 package yeast
1 Cup warm water
1 large egg
1 Tablespoon water
Quick cooking oats
Mix in 1/2 cup of the flour, 1/2 cup oats, the salt, honey, mustard, butter, and yeast in large bowl. Add 1 cup warm water, beat with an electric mixer on low speed for 1 minute. Scraping bowl frequently. Beat on medium speed 1-minute scraping bowl frequently. Beat in egg, stir in remaining flour, 1/2 cup at a time, to make dough easy to handle.
Knead about 10 minutes or until smooth and elastic. Place in a greased bowl, turning once. Cover let rise till double. Punch dough down shape into a ball, place in pie plate, flatten slightly. Mix egg white, brush on the loaf, sprinkle with oats. Cover, let rise till doubled. Bake about 35 minutes. Allow to cool a few minutes then turn over to the baking rack.
I love sweet and salty!