Honey Pecan Bread

Directions

1. 1
   Combine 3 cups white flour and whole wheat flour.
2. 2
   In a large bowl, thoroughly mix 1 1/2 cups flour mixture, salt and yeast. Combine water, honey, margarine and cottage cheese in a saucepan. Heat over low heat until liquids are very warm (120° to 130°). Margarine does not need to melt.
3. 3
   Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. 4
   Add eggs and 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally.
5. 5
   Stir in quick oats, remaining flour mixture and enough additional white flour to make a soft dough.
6. 6
   Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes.
7. 7
   Place in a greased bowl, turning to greased top.
8. 8
   Cover bowl; let rise in a warm place free from draft until doubled in bulk, about 1 hour. Punch dough down.
9. 9
   Turn onto lightly floured board.
10. 10
    Knead in pecans.
11. 11
    Divide dough in half.
12. 12
    Shape each into a loaf and place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or into balls and place in two greased 8-inch layer cake pans.
13. 13
    Lightly grease tops of loaves.
14. 14
    Let rise until double in bulk, about 1 hour. Bake at 375° for 35 to 40 minutes or until done.
15. 15
    Remove from pans and cool on wire racks.
16. 16
    Yield:
17. 17
    2 loaves.