Oatmeal-Graham Bread

Ingredients

• 2 cups bread flour 
• 2 tablespoons butter melted
• 2.3 teaspoons yeast dry
• 1 large egg white 
• 0.5 cup graham cracker crumbs 
• 3 tablespoons honey 
• 1 cup regular oats 
• 1 tablespoon regular oats 
• 1.5 teaspoons salt 
• 1 teaspoon sugar 
• 1 cup warm water 100° to 110°
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• loaf pan
• measuring cup

Directions

1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour and next 3 ingredients.
3. Add flour mixture, honey, and butter to yeast mixture, stirring until a soft dough forms.
4. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough).
6. Punch dough down; turn out onto a floured surface.
7. Roll into a 12 x 7-inch rectangle. Starting with a short edge, roll up tightly, jelly-roll fashion, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
8. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
9. Combine egg white and water, stirring with a whisk; brush evenly over loaf.
10. Sprinkle loaf with 1 tablespoon oats. Cover and let rise 35 minutes or until doubled in size.
11. Preheat oven to 37
12. Bake at 375 for 33 minutes or until top is golden and loaf sounds hollow when tapped.
13. Remove from pan; cool completely on a wire rack.