Hearty Oatmeal Bread

Description

The number of slices used to calculate the recipe was not given or checked. Guessed about 16 half-inch slices per loaf to make 32 servings.

• Source: Menus by Betty Wedman, 1993
• Makes 2 loaves.

Ingredients

• 5¼ cups all purpose flour
• ½ cup flour (use as needed)
• 1 tsp salt
• 2¼ cups milk
• ¼ cup margarine or butter
• ¼ cup sugar
• 2 envelopes active dry yeast or 2 tbsp active dry yeast
• 2 cup quick cooking oats
• 1 tbsp caraway seeds

Procedures

1. Stir together 2 cups of flour and the salt in a large bowl.
2. Heat the milk, margarine and sugar together over low heat until the margarine is soft.
3. Add the liquid to the flour.
4. Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes by hand.
5. Combine 1 cup of flour and the yeast.
6. Add to the batter.
7. Beat for 2 minutes on medium speed or 300 strokes by hand.
8. Stir in the oats and caraway with a wooden spoon.
9. Stir in enough additional flour to make a stiff dough.
10. Turn out onto a floured board.
11. Knead until smooth, 8 to 10 minutes.
12. Place in a greased large bowl.
13. Brush the top with vegetable oil.
14. Cover with a damp kitchen towel and let rise in a warm place until double in size, about 1 hour.
15. Punch the dough down.
16. Divide it in half and shape to form two loaves.
17. Place in two greased 8 ½ " x 4 ½ " loaf pans.
18. Brush with melted margarine or butter.
19. Cover and let rise until nearly double in size, about 1 hour.
20. When almost doubled, preheat the oven to 375°F.
21. Bake for about 40 minutes or until brown.
22. Cool before slicing.

Nutritional information

Per slice:

• 78 calories | 2g protein | 16g carbohydrate | 1g fat | 181mg sodium
• 1 starch exchange