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Oatmeal Bread Makes 1 loaf 2 1/2 to 3 cups bread flour 1/2 cup oats (old fashioned or quick-cooking) 2 tablespoons brown sugar 1 envelope FLEISCHMANN'S QuickRise Yeast 1 teaspoon salt 1 teaspoon ground cinnamon 1 1/4 cups water 2 tablespoons butter or margarine | ||
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes. Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. | ||
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