3-3 1/2 cups bread flour
1/2 cup quick cooking oats
1 teaspoon salt
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons softened butter
1 envelope active dry yeast (2 1/4 teaspoons)
1 cup warm water (110°-115°F)
1 egg
1 egg white
1 tablespoon water
quick cooking oats

Mix 1 1/2 cups flour, oats, salt, honey, mustard, butter and yeast together. Add water. Beat till well mixed. Beat in egg. Stir in enough remaining flour, 1/2 cup at a time, till dough is easy to handle. Turn out onto lightly floured surface. Knead 10 minutes till smooth and elastic. Place in greased bowl, turning to coat top. Cover and let rise 1 hour till doubled. Grease 9 inch pie plate. Punch down dough and shape into ball. Place in prepared pie plate and flatten slightly. Mix egg white and water and brush on loaf. Sprinkle with oats. Cover and let rise 45-60 minutes till doubled. Heat oven to 375°F. Bake 35 minutes till loaf sounds hollow when tapped and is deep golden brown. Remove from pie plate to rack to cool.