Oatmeal casserole bread

Yield: 1 Servings

Measure Ingredient
1¾ cup Boiling water
¼ cup Molasses
1½ teaspoon Salt
3 tablespoons Spoil
1 teaspoon Sugar
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

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