We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A state of mind that sees God in everything is evidence of growth in grace and a thankful heart.
Charles Finney

Honey ‘n’ Oat’s Bread

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads 1 Servings

INGREDIENTS

1/2 c Old-fashioned rolled oats
1 c Buttermilk *
1 Egg
1 1/2 c Whole wheat flour
1 1/2 c Bread flour
1 1/2 ts Salt
1 1/2 tb Honey
1/4 ts Red Star active dry yeast **
1/3 c Old-fashioned rolled oats
3/4 c Buttermilk *
1 Egg
1 c Whole wheat flour
1 c Bread flour
1 ts Salt
1 tb Honey
1/4 ts Baking soda
2 ts Red Star active dry yeast **

INSTRUCTIONS

ONE & A HALF POUND LOAF
ONE POUND LOAF
* reconstituted dry buttermilk powder may be used instead of fresh
buttermilk.  Use 4 tb. dry buttermilk and 1 cup water for 1-1/2 lb. loaf
(if using Welbilt/Dak machine, add 2 tb. more buttermilk as well). Use 3
tb. buttermilk and 3/4 cup water for 1-pound loaf (for Welbilt machine add
1 tb. more buttermilk). ** Use 4 teaspoons yeast for 1-1/2-pound loaf IF
NOT USING RED STAR BRAND. One-pound size loaf measurement does not change.
The egg and oats lend a wonderful rich, creamy flavor to this bread. Serve
it with a crock of sweet butter and homemade preserves. Place all
ingredients in bread pan, select Light Crust setting, and press Start.
After baking cycle ends, remove bread from pan, place on cake rack, and
allow to cool 1 hour before slicing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?