Quick rising oat bread
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Quick rising oat bread
  Quick    Bread    Oats  
Last updated 6/12/2012 1:19:35 AM. Recipe ID 50990. Report a problem with this recipe.
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      Title: Quick rising oat bread
 Categories: Breads
      Yield: 2 Loaves
 
  1 1/2 c  Whole wheat flour
      1 c  Quaker Oats, uncooked
           -- (quick or old-fashioned)
      3 pk Active dry yeast
      2 ts Salt
  1 3/4 c  Water; plus...
      1 tb Water
    1/2 c  Aunt Jemima Syrup
           -OR- Lite Syrup
    1/2 c  Margarine or butter
      4 c  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 1-3/4 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 1/2 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
  




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Recipe ID 50990 (Apr 03, 2005)

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