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1
Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
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2
In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
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3
In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.
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4
Blend at low speed until moistened; beat 3 minutes at medium speed.
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5
Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
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6
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.
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7
Place dough in greased bowl; cover loosely with saran wrap and cloth towel.
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8
Let rise in warm place until doubled in size, about 45 to 60 minutes.
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9
Punch down dough several times to remove all air bubbles.
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10
Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.
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11
Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.
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12
Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.
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13
In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
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14
Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.
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15
Ccool on wire racks.
