| 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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