Side Pannel
Quick Rising Oat Bread
Ingredients List
- 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)
Directions
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
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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