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    Oatmeal Bread Oatmeal Bread

    2-1/2 to 3 cups bread flour
    1/2 cup oats (old fashioned or quick-cooking)
    2 tablespoons brown sugar
    1 envelope FLEISCHMANN'S RapidRise Yeast
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1-1/4 cups water
    2 tablespoons butter or margarine

    In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

    Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.

    Bake at 375°F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

    Makes 1 loaf (12 servings)

    Nutritional Info Per 1 Slice: Calories 150; Total fat 2.5 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 28 g; Dietary fiber 1 g; Sugars 3 g; Protein 4 g

    This recipe created by Fleischmann's Yeast.

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