Hi Sherry - here it is! Hi-Protein Honey Wheat Bread -readinglady Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour 2 teaspoons salt 2 envelopes active dry yeast 1 cup water 1/2 cup honey 1/4 cup margarine or butter 8 ounces cream-style cottage cheese 2 eggs 1 cup whole wheat flour 1/2 cup quick oats 1 cup finely chopped nuts Generously grease two 9x5x3-inch loaf pans. Spoon flour lightly into measuring cup; level off. Combine 2 cups flour, salt and yeast in a large bowl. Mix well. Heat water, honey, margarine and cottage cheese in a medium-size pan until very warm (120-130 degrees). (Margarine does not need to melt completely.) Add warm liquid and eggs to flour mixture. Beat at low speed until moistened, then beat 3 minutes at medium speed. Stir in whole wheat flour, oats and nuts by hand plus enough remaining flour to form a soft dough. (May need an additional cup or so white flour.) Knead dough on a floured surface 10 minutes or until smooth and elastic. Place dough in greased bowl; turn to bring greased side up; cover. Let rise in a warm place away from draft until double in volume, about 1 hour. Punch dough down; divide into 2 parts. Let rest on counter, covered with inverted bowl for 15 minutes. Cover; let rise until double in volume, about 1 hour. Bake at 375 degrees for 35 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks. Carol

Lisa - after reading this post yesterday, I decided I didn't need to wait until Saturday to make the bread. This bread turned out even better than the last 3 recipes I made in the last two weeks. It's light, fluffy, tastes great and it was easy to slice thin. Here's a pic of my successful endeavor. Some people that are already accomplished bread bakers may think this is no big deal, but I'm truly excited because I've never had bread turn out that was not only delicious but had a perfect texture too. THANKS again to Annie and to others who so willingly share their tried and true recipes. I used to spend my GW time on the kitchen and appliance forum but the people here on the cooking forum have been so helpful and the threads interesting with tasty-looking photos that I now spend more time here than the other forums.

yes, Beachlily is right, that was a problem from the first time I posted the recipe and forgot to add the egg! I corrected the recipe but that old mistake just keeps coming back to haunt me! It's Elery's favorite bread and I made it just like you did, I let the bread machine do the work and then shape it and bake it in the oven. I've never made it without the egg, though, that's good to know in case I have a day when I'm out of eggs, so thanks for doing that "research". Now I don't have to. (grin) I have occasionally added half a cup of orange juice in place of some of the liquid, it gives a nice flavor and adds some acidity. Some people think whole wheat bread is bitter (although I love it) and the OJ seems to cut that. I think Grainlady also gave the scientific explanation of why to add citrus juice or acidity to bread dough, although the short version is that yeast likes an acidic environment and so the OJ creates an environment that yeast loves to grow in. You could actually do the same thing with a pinch of ascorbic acid (vitamin C) or a tablespoon of vinegar, but I like the orange flavor sometimes. Anyway, I'm glad you like it! Annie

Judy, that was my recipe, I burned it to CD and so I can't change the original. Sigh. I add the egg with the rest of the liquid ingredients but when I leave it out I don't notice a very large difference in texture. There seems to be no difference in taste. Every time I post it, I try to change it to add the egg, but either I forget or someone pulls up an old version and copies it. Good thing it's not critical and I guess goes to show that when I say bread is easy and very forgiving, it really is! Annie