>X-Spam-Checker-Version: SpamAssassin 3.1.4 (2006-07-26) on > filter02.roc.ny.frontiernet.net > > >The light texture of this oatmeal bread makes it >special for company, as well as everyday meals. > >Old-fashioned rolled oats are made by steaming >and then flattening into flakes by rolling. They >are re-rolled to make quick-cooking oats. >Old-fashioned and quick-cooking oats can >generally be used interchangeably in recipes. >Old-fashioned oats will add more texture, but >they both add moistness and a nutty flavor to breads. > >Oats & Cream Bread >5 to 5 1/2 cups all-purpose flour >1 cup uncooked old-fashioned oats >1 (1/4-ounce) package active dry yeast >3 tablespoons firmly packed brown sugar >1 1/2 teaspoons salt >1 1/2 cups LAND O LAKES Half & Half >3/4 cup water >2 tablespoons LAND O LAKES Butter, melted >LAND O LAKES Butter, melted >Combine 2 cups flour, oats, yeast, brown sugar and salt in large bowl. >Heat half & half, water and 2 tablespoons butter >in 1-quart saucepan over medium heat until >mixture reaches 120ºF to 130ºF (2 to 4 minutes). >Add half & half mixture to dry ingredients. Beat >at medium speed, scraping bowl often, 2 minutes. >Stir in enough remaining flour by hand to make dough easy to handle. >Turn dough onto lightly floured surface; knead >until smooth and elastic (5 to 10 minutes). >Place in greased bowl; turn, greased-side up. >Cover; let rise in warm place until double in size (about 1 hour). >Punch down dough; divide in half. Roll each half >into 12x9-inch rectangle. Starting at narrow >end, roll up tightly into loaf shape. Seal ends. >Place loaves in 2 (8x4-inch) greased loaf pans, >seam-side down. Cover; let rise until double in size (30 to 45 minutes). >Heat oven to 375ºF. Bake for 30 to 40 minutes or >until loaves sound hollow when tapped. Brush >with melted butter. Remove from pans. Cool completely. >Makes 32 servings (2 loaves).
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