Honey Pecan Bread

• 3 1/2 to 4 c. unsifted white flour
• 2 c. unsifted whole wheat flour
• 2 tsp. salt
• 2 pkg. dry yeast
• 1 c. water
• 1/2 c. honey
• 1/4 (1/2 stick) margarine
• 1 c. cream-style cottage cheese
• 2 eggs (at room temperature)
• 3/4 c. quick oats (uncooked)
• 3/4 c. chopped pecans

1. Combine 3 cups white flour and whole wheat flour.
2. In a large bowl, thoroughly mix 1 1/2 cups flour mixture, salt and yeast. Combine water, honey, margarine and cottage cheese in a saucepan. Heat over low heat until liquids are very warm (120u0b0 to 130u0b0). Margarine does not need to melt.
3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add eggs and 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally.
5. Stir in quick oats, remaining flour mixture and enough additional white flour to make a soft dough.
6. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes.
7. Place in a greased bowl, turning to greased top.
8. Cover bowl; let rise in a warm place free from draft until doubled in bulk, about 1 hour. Punch dough down.
9. Turn onto lightly floured board.
10. Knead in pecans.
11. Divide dough in half.
12. Shape each into a loaf and place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or into balls and place in two greased 8-inch layer cake pans.
13. Lightly grease tops of loaves.
14. Let rise until double in bulk, about 1 hour. Bake at 375u0b0 for 35 to 40 minutes or until done.
15. Remove from pans and cool on wire racks.
16. Yield:
17. 2 loaves.

flour, whole wheat flour, salt, yeast, water, honey, margarine, creamstyle cottage cheese, eggs, oats, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972453 (may not work)