Cranberry Oat Bread
1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water
1/4 c. butter, softened (4 T.)
1/4 c. honey
1 c. boiling water
2 eggs
1 c. quick-cooking oats
1 t. salt
3 c. flour
1/2 c. wheat flour
2/3 c. dried cranberries
1/4 c. chopped walnuts (optional)
- In large mixing bowl, dissolve yeast in 1/4 cup warm water.
- In another bowl, combine butter, honey, and boiling water. (put the water in a 4-cup measuring cup, then added honey to raise water level to 1 1/4 cup line; then added butter and microwaved it.) Stir well and allow to cool.
- To yeast mixture, add eggs, oats, salt, butter mixture, and 2 cups of flour; beat on medium speed for 2 minutes. Stir in additional flour, nuts, and cranberries to form a soft dough.
- Cover and let rise until doubled in size; about 1 hour.
- Punch down and transfer to greased casserole dish.
- Cover and let rise again for 45 minutes.
- Bake at 375˚ for 35 to 40 minutes, until lightly browned and sounds hollow when tapped on top. Cool at least 10 minutes before removing from casserole dish.
