baronessekat | Great Recipe Experiment 2010 #3

I was in a baking mood today. And since I had bought all the ingredients I dove into GRE#3 which was brought to you by

athersgeo who picked the page number.

The Great American Favorite Brand Name Cookbook Collector's Edition
ISBN: 1-56173-798-4
Pg 399

3 1/4 cups all-purpose flour, divided
1 cup rolled oats
1/2 cup pecan pieces
2 tsp grated orange peel
1/2 tsp salt
1 pkg FLEISCHMANN'S RapidRise Yease
1 cup milk
1/4 cup water
2 Tablespoons Honey
1 Tablespoon butter or margarine
1 egg, beaten
1/2 cup powdered sugar
1 to 1 1/2 teaspoons milk
Pecan Halves

Set aside 1 cup flour. In large bowl, mix remaining 2 1/4 cups flour, oats, pecan pieces, orange peel, salt and yeast. In saucepan, over low heat, heat 1 cup milk, water, honey and butter until very warm (125ºF to 130ºF); stir into dry mixture. Mix in only enough reserved flour to make soft dough. On lightly floured surface, knead for 4 minutes.

Roll dough into 13x9 inch rectangle. Roll up from short side, jelly-roll style; seal seam and ends. Place on greased baking sheet; flatten slightly. Cover; let rise in warm (80ºF to 85ºF) draft-free place 20 minutes.

Preheat oven to 375ºF. Make 3 diagonal slashes on top of loaf; brush with egg. Bake 20 to 25 minutes or until golden brown. Remove from baking sheet; cool on wire rack. IN small bowl, mix powdered sugar and milk. Drizzle over loaf; garnish with pecan halves.

my variation
As I'm allergic to oranges, I left out the orange peel.

Thoughts
I was very happily surprised at the texture of the bread. I expected it to be coarser with the oats in it, but it's rather dense but still moist and not at all coarse in the dough. I really like the flavor and think that it's going to make a great french toast.

Rating (out of 5): 4.5