Post by chief_cook2 on Sept 1, 2004 14:00:01 GMT -6
Bread:
2-1/4 c. flour
1/2 c. oats (quick or old fashioned, uncooked)
1 Tbsp. sugar
1 (1/4-oz. pkg. (about 2-1/4 tsp.) quick-rising yeast
1/2 tsp. each salt & ground cinnamon 3/4 cup water
1 Tbsp. vegetable oil
1 egg white
1 c. unpeeled chopped apple (about 1 lg.)
Topping:
3/4 c. oats (quick or old fashioned, uncooked)
2/3 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
3/4 c. reduced-fat sour cream
1/4 c. chopped pecans or walnuts
Lightly spray lg. cookie sheet with cooking spray.
For bread, combine flour, oats, granulated sugar, yeast, cinnamon &
salt in food processor bowl; pulse machine on-off several times
until well mixed. In sm. saucepan, heat water & oil until very warm
(120°F to 130°F.) With motor running, add liquids to flour mixture
with egg white. Process until dough begins to form a ball; continue
processing 1 min.
Turn dough out onto lightly floured surface. Knead apples into
dough. Pat into 14 x 11" rectangle on cookie sheet. Cover with
plastic wrap & let rise in warm place 40 min. or until almost
doubled in size.
Heat oven to 400 F. For topping, combine oats, brown sugar,
cinnamon & sour cream in sm. bowl; mix well. Spread mixture evenly
over top of dough; sprinkle with pecans. Bake 16 to 18 min. or
until edges are light golden brown. Cool in pan 3 min. Remove to
wire rack & cool 10 min. Cut into squares. Serve warm.
Makes 16 Servings