| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Miamiherald, Breads |
2 |
Loaves |
INGREDIENTS
| 1 |
c |
Old-fashioned rolled oats |
| 2 |
tb |
Butter or margarine |
| 1 1/2 |
ts |
Salt |
| 5 |
tb |
Honey |
| 2 |
pk |
Active dry yeast |
| 1/2 |
c |
Warm milk |
| 3 |
tb |
Hulled sunflower seeds (opt) |
| 3 |
tb |
Chopped walnuts(opt) |
| 3 1/4 |
c |
White bread flour |
|
|
Water |
|
|
Uncooked old-fashioned rolled oats for garnish |
INSTRUCTIONS
Gently simmer the oats in 1 cup of water, covered, for 30 minutes. Mix in
margarine, salt and honey. Let cool to room temperature. Meanwhile, mix
the yeast into the warm milk and let stand until bubbles appear, about 10
minutes. Add to the oatmeal mixture and mix well. Add sunflower seeds and
walnuts if desired. Then mix in 1 cup of the flour at a time, kneading in
the last 1/4 cup of flour if needed to make a firm dough. Let stand in a
covered bowl in a warm place until doubled in bulk, about 1 hour. Divide
into 2 portions, knead well and form into loaves. Place in 2 well-greased 7
1/2-by-3 1/2-inch loaf pans, cover and let rise again for 20 minutes. (The
dough will not rise to the top because it is low n gluten). Brush the tops
of the loaves with water, sprinkle with oats and bake in 375-degree oven
for 45 to 50 minutes, or until loaves are nicely golden. Remove from pans
and let cool on wire rack. Makes 2 loaves of 10 slices each.
Per serving: 121 cal; 3g pro, 23g carb, 2g fat(13%)
Source: Cook's Corner, Miami Herald, 1/25/96 format by Lisa Crawford
Posted to MM-Recipes Digest V3 #259
Date: 21 Sep 96 21:28:36 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
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