| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
2 |
Loaves |
INGREDIENTS
| 1 1/2 |
c |
Whole wheat flour |
| 1 |
c |
Quaker Oats, uncooked (quick or old-fashioned) |
| 3 |
pk |
Active dry yeast |
| 2 |
ts |
Salt |
| 1 3/4 |
c |
Water; plus… |
| 1 |
tb |
Water |
| 1/2 |
c |
Aunt Jemima Syrup OR- Lite Syrup |
| 1/2 |
c |
Margarine or butter |
| 4 |
c |
All-purpose flour (less may be needed) |
|
2 |
LOAVES (18 SLICES EACH) |
INSTRUCTIONS
Generously grease two 8x4 or 9x5-inch loaf pans. In large mixer bowl,
combine whole wheat flour, oats, yeast and salt. Heat 1-3/4 cups water,
syrups, and margarine until very warm (120 to 130 degrees F). Pour over
oats mixture; add 2 eggs. Beat at low speed of electric mixer 1 minute.
Continue beating at medium speed 2 minutes. Gradually stir in enough
all-purpose flour to make a soft dough. On lightly floured surface, knead
in enough remaining flour until dough becomes smooth and elastic; about 10
minutes. Place dough in large greased bowl. Cover; let rise in warm
place about 45 minutes or until double in size.
Punch dough down. Divide into 2 parts; shape each into ball. Allow dough
to rest, covered with inverted bowl, about 15 minutes. Shape each ball
into loaf. Place in prepared pans. Cover; let rise in warm place about
1/2 hour or until double in size.
Heat oven to 375 F. Combine remaining egg and 1 tablespoon water; brush
over loaves. Bake 30 to 35 minutes or until loaves sound hollow when
tapped lightly. Immediately remove loaves from pans. Cool on wire rack.
NUTRITIONAL ANALYSIS per slice:
* calories 111
* carbohydrates 18 g
* protein 3 g
* fat 3 g
* calcium 10 mg
* sodium 160 mg
* cholesterol 25 mg
* dietary fiber 1 g
Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
A Message from our Provider:
“We simply prepare ourselves. God fills us.”