| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 3/4 | c | Boiling water |
| 3/4 | c | ROBIN HOOD or OLD MILL Oats |
| 1/4 | c | Molasses |
| 1 1/2 | ts | Salt |
| 3 | tb | Spoil |
| 1 | ts | Sugar |
| 1/2 | c | Warm water; (105-115°F / 40-46°C) |
| 1 | pk | Active dry yeast |
| 3 3/4 | c | ROBIN HOOD Best For Bread Homestyle White Flour; (up to 4) |
| 1 | c | ROBIN HOOD Best For Bread Whole Wheat Flour |
INSTRUCTIONS
POUR 1 3/4 cups boiling water over oats in large bowl. Stir in molasses, salt and oil. Cool to lukewarm. DISSOLVE 1 teaspoon sugar in 1/2 cup warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well. ADD dissolved yeast and 2 cups ROBIN HOOD Best For Bread Homestyle White Flour to oat mixture. Beat on low speed of electric mixer 1/2 minute then on high speed for 3 minutes, scraping sides of bowl often. STIR IN ROBIN HOOD Best For Bread Whole Wheat Flour, then remaining white flour, until thoroughly blended. Use enough flour to make a soft, non-sticky dough. COVER with greased waxed paper and tea towel. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45 - 60 minutes). BEAT 25 strokes with wooden spoon. Spread in 2 greased (1 1/2 qt)casseroles or soufflé dishes. COVER with tea towel and let rise in warm place until dough is 1" above top of pan (30 minutes). BAKE at 375°F on lower oven rack for 25 to 35 minutes, or until set. This recipe makes 2 loaves. This bread can also be baked in two 8 1/2" x 4 1/2" loaf pans. Posted to brand-name-recipes by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Apr 16, 1998
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