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
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