Oatmeal Honey Bread
|Warm water||1⁄2 Cup (8 tbs)|
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Commercial sour cream||1 Cup (16 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Liquid honey||3 Tablespoon|
|Quick cooking oats||1 Cup (16 tbs)|
|Unsifted all purpose flour||2⁄3 Cup (10.67 tbs)|
Combine warm water, sugar and yeast in a mixing bowl and stir or let stand 10 minutes to dissolve.
Heat the sour cream until warm, not hot, and remove from the heat.
Stir in baking soda, honey, salt and oats.
When lukewarm, add the yeast mixture and 1 cup of flour and beat well.
Mix in 1/2 cup of the flour with a wooden spoon.
Then knead lightly on a board to work in remaining flour until dough is smooth, about 5 minutes.
Place ball of dough in a warm oiled bowl.
Cover and let rise 30 minutes.
Punch down and shape into a round loaf.
Place in a greased round 3-inch-deep, 7-inch bake pan.
Cover and let rise until dough fills the pan.
Bake at 400F for 15 minutes, then reduce heat to 350F and bake 35 minutes.
Brush with liquid honey while loaf is still hot.