From Our Recipe Files ~~ Sweet Oatmeal Bread ~~

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.

CRUST: Light
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. ©

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