What a nicely shaped loaf this is! To enjoy this lush fat-free bread at its best, cut a thick slice and toast it.
1 Pound (small)
1 1/2 Pound (medium)
2 Pound (large)
|Old-Fashioned Rolled Oats||1/2 cup||3/4 cup||1 cup|
|Water||3/4 to 7/8 cup||1 1/4 to 1 3/8 cups||1 5/8 to 1 3/4 cups|
|Molasses||2 tablespoons||3 tablespoons||1/4 cup|
|Sugar||1 tablespoon||1 1/2 tablespoons||2 tablespoons|
|Salt||1 teaspoon||1 1/2 teaspoon||2 teaspoons|
|Bread Flour||2 cups||3 cups||4 cups|
|Red Star brand Active Dry Yeast||1 1/2 teaspoons||1 1/2 teaspoons||2 teaspoons|
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting. Press START.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from the pan, place on a cake rack and allow to cool for 1 hour before slicing.
Bake Cycle: Standard
OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Delayed Timer, Rapid Bake
From: BREAD MACHINE MAGIC, revised 2003 (page 85) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©
HOME PAGE ~~ BOOKS ~~ ORDERING ~~ THE
PANTRY ~~ PROBLEMS ~~ WEBSITES
E-mail to BREAD MACHINE MAGIC
Copyright © L & L Bakers, 2003. All Rights Reserved.