Toasted Oat Bread

Directions

1. 1
   Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
2. 2
   In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
3. 3
   In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.
4. 4
   Blend at low speed until moistened; beat 3 minutes at medium speed.
5. 5
   Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
6. 6
   On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.
7. 7
   Place dough in greased bowl; cover loosely with saran wrap and cloth towel.
8. 8
   Let rise in warm place until doubled in size, about 45 to 60 minutes.
9. 9
   Punch down dough several times to remove all air bubbles.
10. 10
    Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.
11. 11
    Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.
12. 12
    Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.
13. 13
    In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
14. 14
    Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.
15. 15
    Ccool on wire racks.