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.