Title: Herman Honey Oat Bread
Categories: Bread
Yield: 2 Servings

2/3	c	Herman Starter
1/3	c	Warm water
1	tb	Honey
2	pk	Dry yeast
1 1/2	c	Boiling water
1/4	c	Butter or margarine
1/3	c	Honey
2	ts	Salt
2	c	Rolled oats, reg. or quick
6	c	All purpose or bread flour

In small bowl sprinkle 1 Tablespoon honey and the yeast over warm water. Let proof for 10 minutes. In a large bowl pour the boiling water. Add honey, butter, salt, and oats. Stir well. After mixture cools stir in yeast mixture and Herman Starter. Stir well. Add 3 cups of the flour, beating in 1 cup at a time. Beat in enough of the remaining flour to make a stiff dough. Place a cup of flour on kneading board and using a spatula scrape dough onto board and knead 10 minutes.

Form dough into a ball and place ina buttered bowl, turning to grease all sides of dough. Cover with a floured plastic wrap and let rise in a warm place until doubled, approximately 1 1/2 hours. Punch dough down; cover with plastic wrap and let rest 10 minutes. Knead briefly on floured board. Cut dough in half with serrated knife and form each half into a loaf. Place each loaf into greased loaf pan. Cover with plastic wrap and let rise until doubled, 45 to 60 minutes. Bake at 350 degrees for 50 to 60 minutes, or until loaves sound hollow when tapped. Remove from pans and cool on a rack. For soft crust, brush with butter immediately after taking from pans.

VARIATION: To make a delicious raisin bread add 2 teaspoons (or more) cinnamon and 1 teaspoon allspice in with the first 3 cups flour. Before beating in the last of the flour, add two cups (we like lots) of raisins and proceed with the recipe as above. You can also make buns from this recipe - instead of putting in loaf pans just make a small ball of dough and put it in a muffin tin - the ball should fill the muffin cup about half full. These buns will not take as long to cook so watch them carefully. Enjoy!

Typed by Jan Gordon, Posted by Vince Gordon, Intercook, 5/93

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