Maple Oat Bread

• 1 cup old-fashioned oats
• 1 cup boiling water
• 1 package (1/4 ounce) active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup maple syrup
• 2 teaspoons canola oil
• 1-1/2 teaspoons salt
• 3-1/2 to 4 cups all-purpose flour
• 1 egg white, lightly beaten
• 2 tablespoons old-fashioned oats

1. Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110u0b0-115u0b0. In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes.
4. Brush with egg white; sprinkle with oats. Bake at 350u0b0 for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

oldfashioned oats, boiling water, active dry yeast, warm water, maple syrup, canola oil, salt, allpurpose, egg, oldfashioned oats

Taken from www.tasteofhome.com/recipes/maple-oat-bread/ (may not work)