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 130oF). 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 375oF 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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Fleischmann's Yeast.