Yield: 1 Servings
|1¾ cup||Boiling water|
|¾ cup||ROBIN HOOD or OLD MILL Oats|
|½ cup||Warm water; (105-115°F / 40-46°C)|
|1 pack||Active dry yeast|
|3¾ cup||ROBIN HOOD Best For Bread Homestyle White Flour; (up to 4)|
|1 cup||ROBIN HOOD Best For Bread Whole Wheat Flour|
POUR 1¾ cups boiling water over oats in large bowl. Stir in molasses, salt and oil. Cool to lukewarm. DISSOLVE 1 teaspoon sugar in ½ cup warm water. Sprinkle in yeast. Let stand 10 minutes, then stir well.
ADD dissolved yeast and 2 cups ROBIN HOOD Best For Bread Homestyle White Flour to oat mixture. Beat on low speed of electric mixer ½ minute then on high speed for 3 minutes, scraping sides of bowl often.
STIR IN ROBIN HOOD Best For Bread Whole Wheat Flour, then remaining white flour, until thoroughly blended. Use enough flour to make a soft, non-sticky dough.
COVER with greased waxed paper and tea towel.
LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45 - 60 minutes).
BEAT 25 strokes with wooden spoon. Spread in 2 greased (1 ½ qt)casseroles or soufflé dishes.
COVER with tea towel and let rise in warm place until dough is 1" above top of pan (30 minutes).
BAKE at 375°F on lower oven rack for 25 to 35 minutes, or until set.
This recipe makes 2 loaves. This bread can also be baked in two 8 ½" x 4 ½" loaf pans.
Posted to brand-name-recipes by "Bob & Carole Walberg" <walbergr@...> on Apr 16, 1998