Oxmoor House JANUARY 2008
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Add flour mixture, honey, and butter to yeast mixture, stirring until a soft dough forms.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough).
Punch dough down; turn out onto a floured surface. Roll into a 12 x 7-inch rectangle. Starting with a short edge, roll up tightly, jelly-roll fashion, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Combine egg white and water, stirring with a whisk; brush evenly over loaf. Sprinkle loaf with 1 tablespoon oats. Cover and let rise 35 minutes or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 33 minutes or until top is golden and loaf sounds hollow when tapped. Remove from pan; cool completely on a wire rack.
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