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1
Combine 3 cups white flour and whole wheat flour.
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2
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 (120u00b0 to 130u00b0). Margarine does not need to melt.
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3
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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4
Add eggs and 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally.
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5
Stir in quick oats, remaining flour mixture and enough additional white flour to make a soft dough.
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6
Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes.
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7
Place in a greased bowl, turning to greased top.
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8
Cover bowl; let rise in a warm place free from draft until doubled in bulk, about 1 hour. Punch dough down.
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9
Turn onto lightly floured board.
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10
Knead in pecans.
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11
Divide dough in half.
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12
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.
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13
Lightly grease tops of loaves.
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14
Let rise until double in bulk, about 1 hour. Bake at 375u00b0 for 35 to 40 minutes or until done.
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15
Remove from pans and cool on wire racks.
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16
2 loaves.
