INGREDIENTS

INSTRUCTIONS

Place oatmeal in a heat-proof bowl and pour boiling water over it.
Stir once to mix, then set aside until cooled to room temperature. To
make the dough place 1/2 cup water in a small bowl and whisk in  yeast.
Combine flour, brown sugar and salt in work bowl of food  processor
fitted with metal blade. Pulse until mixed. Add butter and  continue to
pulse until mixture is a fine powder with no visible  pieces of butter.
Remove metal blade and fit plastic blade. Add  cooled oatmeal mixture
and yeast mixture and pulse until the mixture  forms a ball. Allow the
machine to run continuously for 15 seconds.  To mix dough in a
heavy-duty mixer, combine flour, brown sugar and  salt in mixer bowl
and stir to mix. Cut butter into 12 pieces, and  add to the flour along
with the oatmeal and yeast mixtures; mix on  low speed with dough hook
until dough is smooth and elastic, about 5  minutes.  To mix the dough
by hand, stir together flour, brown sugar and salt  in a mixing bowl.
Rub butter in by hand, then add oatmeal mixture and  yeast mixture.
Stir to form a rough dough, then turn out onto a  lightly floured work
surface and knead until smooth and elastic,  about 5 minutes. Place
dough in a buttered bowl and turn to coat all  sides. Cover bowl with
plastic wrap and allow dough to rise until  doubled in bulk, about 1
hour.  Turn risen dough out onto a floured work surface (you may need
the  help of a scraper). Press dough with palms of hands to deflate. To
form loaf, stretch dough into a rough rectangle, then fold in short
ends until dough is approximately the length of the pan. Then fold  far
long edge down to middle. Fold remaining long edge over and  compress
to form a tight cylinder. Place the loaf in the pan, seam  side down.
Cover the pan with plastic wrap and allow dough to rise  until doubled,
about 1 hour. While the loaf is rising, preheat oven  to 375 degrees
and set a rack at the middle level.  When the loaf is completely risen,
place in oven and immediately lower  temperature to 350 degrees. Bake
about 30 to 40 minutes, until well  risen and firm to the touch. The
internal temperature of the bread  with be about 210 degrees when it is
done. Unmold the loaf to a rack  to cool.  Variations  OATMEAL RAISIN
BREAD: Knead in 1 cup raisins by hand after mixing  dough.  NOTES :
Recipe courtesy of Nick Malgieri  Recipe by: Cooking Live Show #CL9040
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2544
Calories From Fat: 267
Total Fat: 30.7g
Cholesterol: 61.1mg
Sodium: 2362mg
Potassium: 870.6mg
Carbohydrates: 485.2g
Fiber: 22.3g
Sugar: 1.7g
Protein: 72.9g