Oatmeal-Honey Bread

Ingredients:

• 1 (1/4 ounce) envelope active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon baking soda
• 1/2 cup warm water (105 to 115° F)
• 2 1/3 cups all-purpose flour
• 1 cup plain nonfat yogurt
• 2 Tablespoons flour, divided
• 1 cup quick-cooking oats
• Vegetable cooking spray
• 3 Tablespoons honey
• 1 Tablespoon honey

Directions:

1. Combine yeast, sugar and water in a 1 cup liquid measuring cup; let stand 5 minutes.
2. Cook yogurt over medium heat until warm.
3. Combine warm yogurt, oats, 3 tablespoons of honey, salt and baking soda in a large mixing bowl; beat at medium speed with electric mixer until blended.
4. Add yeast mixture to oat mixture; mix until blended.
5. Gradually stir in enough flour to make a soft dough.
6. Sprinkle 1 tablespoon of flour over work surface.
7. Turn dough onto floured surface; knead until smooth and elastic (about 5 minutes).
8. Place dough in a large bowl coated with cooking spray, turning dough to coat top.
9. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
10. Punch dough down.
11. Sprinkle remaining 1 tablespoon of flour over work surface.
12. Turn dough onto floured surface and knead lightly 4 or 5 times; roll into a 12 x 5 inch rectangle.
13. Roll up dough, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
14. Place dough, seam side down, in a 7 x 3 inch loaf pan coated with cooking spray.
15. Cover and let rise in a warm place, free from drafts, 30 minutes or until double in bulk.
16. Bake at 400° F for 15 minutes.
17. Reduce heat to 350° F; bake 20 minutes more or until loaf sounds hollow when tapped.
18. Remove from pan immediately; brush with 1 tablespoon honey and cool on wire rack.