Yield: 32 servings
|5¼ cup||All purpose flour|
|½ cup||Flour (use as needed)|
|¼ cup||Margarine or butter|
|2 \N||Envelopes active dry yeast|
|2 tablespoons||Active dry yeast|
|2 cups||Quick cooking oats|
|1 tablespoon||Caraway seeds|
The number of slices used to calculate the recipe was not given or checked. Guessed about 16 half-inch slices per loaf to make 32 servings.
Stir together 2 cups of flour and the salt in a large bowl. Heat the milk, margarine and sugar together over low heat until the margarine is soft. Add the liquid to the flour. Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes by hand.
Combine 1 cup of flour and the yeast. Add to the batter. Beat for 2 minutes on medium speed or 300 strokes by hand. Stir in the oats and caraway with a wooden spoon. Stir in enough additional flour to make a stiff dough.
Turn out onto a floured board. Knead until smooth, 8 to 10 minutes.
Place in a greased large bowl. Brush the top with vegetable oil.
Cover with a damp kitchen towel and let rise in a warm place until double in size, about 1 hour.
Punch the dough down. Divide it in half and shape to form two loaves.
Place in two greased 8½ " x 4 ½ " loaf pans. Brush with melted margarine or butter. Cover and let rise until nearly double in size, about 1 hour. When almost doubled, preheat the oven to 375 F. Bake for about 40 minutes or until brown. Cool before slicing. Makes 2 loaves.
1 slice = 78 calories, 1 starch exchange 2 grams protein, 16 grams carbohydrate, 1 gram fat, 181 mg sodium Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth Rodier March 94