| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
14 |
Servings |
INGREDIENTS
| 3/4 |
c |
Boiling water |
| 1/2 |
c |
Quick-cooking oats |
| 1/4 |
c |
Firmly packed brown sugar |
| 3 |
tb |
Margarine; melted |
| 1 |
ts |
Salt |
| 3 |
c |
Bread flour |
| 1/4 |
c |
Water |
| 1 |
|
Egg; lightly beaten |
| 1 |
pk |
Dry yeast |
INSTRUCTIONS
1. Combine first 5 ingredients in a bowl; stir well. Let cool slightly. 2.
Follow manufacturer's instructions for placing oat mixture and remaining
ingredients into bread pan; select bake cycle, and start bread machine.
Yield: 1 (1 3/4-pound) loaf, 14 servings.
CALORIES 160 (20% from fat); FAT 3.5g (sat 0.7g, mono 1.3g, poly 1.1g);
PROTEIN 4.6g; CARB 27.3g; FIBER 0.4g; CHOL 15mg; IRON 1.6mg; SODIUM 203mg;
CALCIUM 12mg.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, January/February 1996
Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol.com> on Apr 20,
1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”