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Oatmeal Bread |
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Serves: 18 Print this Recipe1 1/8 cups milk, skim (or 1 cup plus 2 tablespoons) 2 tablespoons margarine, diet 2 1/2 tablespoons honey 1 1/4 teaspoons salt 1 package yeast, active, dry (1 scant tablespoon) 1/4 cup water, warm (105-115ºF) 1 cup rolled oats, regular or quick (not instant) 3 - 3 1/4 cups unbleached flour, white Vegetable oil I love homemade bread, and this one is so good that one loaf lasts only about eight hours at my house. If your family like this bread as much as mine does, you might want a double the recipe. The rising time makes this a little time-consuming, so if you don't work at home try making it on a weekend. Red-Star makes a "quick-rise" yeast that will rise up to 50 percent faster. Follow the package instructions. 1. Scald milk and add margarine, honey, and salt, stirring until margarine melts. Let mixture cool to between 105 and 115ºF. 2. Combine yeast and warm water in a large bowl; let stand 5 minutes. Add milk mixture, oats, and 2 cups flour; mix well. Stir in enough of the remaining flour to make a soft dough. 3. Turn dough our onto a lightly floured surface; knead until smooth and elastic (about 8-10 minutes). Place dough in a large bowl, coated with a little vegetable oil, turning to grease top. Cover and let rise in a warm place (85ºF), free from drafts, 1 hour or until doubled in bulk. Punch dough down, cover, and let dough stand 10 minutes. 4. Turn dough our onto a lightly floured surface. Roll into a 15- by 19-inch rectangle. Roll up, jelly roll fashion, beginning at narrow edge. Pinch seam and ends together to seal; place roll, seam side down, in a 9- by 5- by 3-inch loaf pan coated with a little vegetable oil. 5. Cover and let rise 50 minutes or until doubled in bulk. Bake at 375ºF for 40-45 minutes. Remove from pan; cool on wire rack. Variation Add ½ cup currants, soaked in warm water to plump and drained, at the end of step 2. Food exchange per ½-inch-slice serving: 1 BREAD, ½ FRUIT, ½ FAT Food exchanges of variation per ½ -inch-slice serving: 1 BREAD, ½ FRUIT, ½ FAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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