Luckily, I had a 7 ½” loaf pan because I use it for my husband’s favorite lemon nut quick bread. This is a nice sandwich-style loaf and it also makes excellent toast.
2 1/3 Cups Flour, All-purpose
1 Cup Quick Cooking Oats
1 Package Instant Yeast
1 Teaspoon Sugar
1 Teaspoon Salt
1/4 Teaspoon Baking Soda
3 Tablespoons Honey
1 Cup Plain Nonfat Yogurt
1/2 Cup Water -- 120°-125°
1 Tablespoon Honey -- For top of loaf
Combine flour, oats, salt, baking soda, yeast and sugar in mixer bowl.
Heat yogurt and water to 120-125°. Add 3 tbsp. of honey. Add to flour mixture gradually while beating on low speed with a paddle attachment for 2 minutes..
Change to dough hook and knead 4 minutes or until elastic.
Cover and let rest in a warm place 10 minutes.
Punch down and turn out on lightly floured surface. Knead lightly 4 or 5 times. Roll into a 12 x 5" rectangle. Roll up dough, starting on short side and shape into a loaf; pinch ends.
Preheat oven to 400°. Place in greased 7 1/2 x 3" loaf pan. Cover and let rise in a warm place until 1" above the pan (about 25 minutes). Bake at 400° for 15 minutes, reduce heat to 350° and bake 20 minutes. (An instant read thermometer should read 195-200° when inserted into the end of the loaf.) Remove from pan immediately and brush with 1 tablespoon honey. Cool on a wire rack.
You can bake this in a 8 x 4" pan, it will make a flatter loaf and bake in a little shorter time.
"Southern Living Homestyle Cooking"
"1 Loaf – about 12 slices"
Per Serving: 149 Calories; 1g Fat (4.2% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 220mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
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