1 1/2 c. water
1/2 c. honey
1/3 c. butter
5 1/2 - 6 1/2 c. all-purpose flour
1 c. quick cooking oats
2 tsp. salt
2 pkgs. active dry yeast
1 tsp. water
2 eggs
1 egg white

Combine water, honey and butter. Heat over low heat to 120-130 degrees.

Place 5 cups flour, oats, salt and yeast in mixer bowl. Using dough hook(s), mix 30 seconds. Gradually add warm liquids to flour mixture (1 minute). Add eggs and mix an additional minute. Add remaining flour, 1/2 cup at a time, until dough clings to hook(s) and cleans sides of bowl. Knead 3 to 5 minutes longer.

Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled (about 1 hour). Punch down and divide in half. Shape into 2 loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled (about 1 hour).

Mix tablespoon water and egg white. Brush top of loaves. Bake at 375 degrees F. for 40 minutes. Remove from pans and cool on rack. This is not a whimpey bread but can be sliced thin for dieters.