quick rising oat bread

Categories
Breads
Yield
2 loaves
MeasureIngredient
1½ cup Whole wheat flour
1 cup Quaker Oats, uncooked (quick or old-fashioned)
3 packs Active dry yeast
2 teaspoons Salt
1¾ cup Water; plus...
1 tablespoon Water
½ cup Aunt Jemima Syrup OR- Lite Syrup
½ cup Margarine or butter
4 cups All-purpose flour (less may be needed)

Generously grease two 8x4 or 9x5-inch loaf pans. In large mixer bowl, combine whole wheat flour, oats, yeast and salt. Heat 1-¾ 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 ½ 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.

2 LOAVES (18 SLICES EACH)

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

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