Honey Pecan Bread - cooking recipe

Ingredients

3 1/2 to 4 c. unsifted white flour
2 c. unsifted whole wheat flour
2 tsp. salt
2 pkg. dry yeast
1 c. water
1/2 c. honey
1/4 (1/2 stick) margarine
1 c. cream-style cottage cheese
2 eggs (at room temperature)
3/4 c. quick oats (uncooked)
3/4 c. chopped pecans

Preparation

Combine 3 cups white flour and whole wheat flour.
In a large bowl, thoroughly mix 1 1/2 cups flour mixture, salt and yeast. Combine water, honey, margarine and cottage cheese in a saucepan. Heat over low heat until liquids are very warm (120\u00b0 to 130\u00b0). Margarine does not need to melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in quick oats, remaining flour mixture and enough additional white flour to make a soft dough.
Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning to greased top.
Cover bowl; let rise in a warm place free from draft until doubled in bulk, about 1 hour. Punch dough down.
Turn onto lightly floured board.
Knead in pecans.
Divide dough in half.
Shape each into a loaf and place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or into balls and place in two greased 8-inch layer cake pans.
Lightly grease tops of loaves.
Let rise until double in bulk, about 1 hour. Bake at 375\u00b0 for 35 to 40 minutes or until done.
Remove from pans and cool on wire racks.
Yield:
2 loaves.