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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup regular oats |
3/4 cup boiling water |
1/2 cup 1% low-fat milk |
1/4 cup honey |
1 teaspoon salt |
2 teaspoons olive oil |
1 package dry yeast (about 2 1/4 teaspoons) |
1 teaspoon sugar |
1/4 cup warm water (100° to 110°) |
2 3/4 cups bread flour, divided |
1/2 cup whole-wheat flour |
1/4 cup yellow cornmeal |
cooking spray |
1 tablespoon water |
1 large egg white |
Directions:
1. Combine oats and boiling water in a bowl; let stand 5 minutes. Stir in milk, honey, salt, and oil.
2. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in oat mixture. Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 1/2 cups bread flour, whole-wheat flour, and cornmeal, and gradually add to yeast mixture, stirring until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place the dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; let rest 10 minutes.
4. Preheat oven to 375°.
5. Divide dough into 18 equal portions. Roll into 18 (10-inch-long) strips; fold in half from end to end. Pick up both ends of each strip; twist. Pinch ends together to seal. Place twists 1/2 inch apart on a baking sheet coated with cooking spray; let rise 30 minutes. Combine 1 tablespoon water and egg white; brush over twists. Bake at 375° for 12 minutes. Serve warm.
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