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Sweet Oatmeal Bread

ONE AND ONE HALF-POUND LOAF

3/4 cup old-fashioned rolled oats
1 1/4 cup water
3 cups bread flour
1 1/2 teaspoons salt
3 tbsp molasses
1 1/2 tablespoons sugar
1 1/2 teaspoons active dry yeast

ONE-POUND LOAF

1/2 cup old-fashioned rolled oats
3/4 cup water
2 cups bread flour
1 tsp salt
2 Tbsp molasses
1 Tbsp sugar
1 1/2 tsp active dry yeast

For Welbilt/Dak machines add 2 tablespoons more water.

For all machines except 1 1/2-pound Panasonic/National machines
(use 3 teaspoons yeast) and 1 1/2-pound Welbilt/Dak machines (use
2 teaspoons yeast)

Place all ingredients in bread pan, select Light Crust setting,
and press Start.

After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.


My tips and alterations: With the dry ingredients, I use brown
sugar (in the same amount) instead of molasses and I put in two
tablespoons of white sugar. Here at sea level, I find that I have
to use three slightly heaping teaspoons of Red Star to get any kind
of decent rise out of the dough.

With the wet ingredients, Instead of water, I add a beaten egg to
milk to make up the required amount of moisture. I also sometimes
add some powdered buttermilk for a nice variation. Just add the
amount of powder necessary to make up same amount buttermilk as
water called for. It's not necessary to mix the powder with the
water I just toss it in with the dry stuff.

My next variation is going to be to add gluten to the mix and see
if that will give a higher loaf. The taste of what I'm getting is
great, but the texture isn't as light as I would like except near
the top of the loaf. Steohen Ciederberg

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