quick rising oat bread

2 loaves
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.


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

Similar recipes

Random recipe of the day

Summer "egg" salad and fresh veg sandwich

Follow us

 Subscribe in a reader