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Print this Recipe    Apple Oatmeal

APPLE OATMEAL BREAD

1/3 cup raisins
2 Tbs rum, brandy or apple juice
1/4 oz (2 pkg.) active dry yeast
1/3 cup packed brown sugar
1/2 cup warm water (110F)
1-1/2 cups regular or quick-cooking rolled oats
1 Tbs. salt
1/2 tsp. ground cinnamon
1-1/3 cups unsweetened apple juice
1/4 cup vegetable oil
5-1/2 to 6 cups bread flour
1 cup finely chopped unpeeled tart apple
1/2 cup chopped walnuts
1 egg white mixed with 1 Tbs. water for glaze

In a small bowl, combine raisins and rum, cover with plastic wrap.
Microwave on HIGH 30 seconds; let stand 5 minutes. Or, combine
raisins and rum in a small saucepan; bring to a simmer. Cover and
remove from heat; let stand 10 minutes.

In large bowl of electric mixer, dissolve yeast and 1 teaspoon of
the sugar in warm water. Let stand until foamy, 5 to 10 minutes.
Add remaining brown sugar, oats, salt, cinnamon, apple juice, oil,
and 2 to 2-1/2 cups of the flour. Beat at medium speed with electric
mixer 2 minutes, or beat 200 vigorous strokes by hand. Stir in
raisins and rum, apples, nuts, and enough remaining flour to make
a soft dough. Turn dough out onto a lightly floured surface.

Knead dough 8 to 10 minutes or until smooth and elastic, adding
only enough flour to prevent sticking. Clean and butter bowl.,
Place dough in buttered bowl, turning to coat all surfaces. Cover
with a slightly damp towel; set in a warm place free from drafts.
Let rise until doubled in bulk, about 1 hour. Grease 2 (9"x5")
loaf pans or 2 quart casserole dishes; set aside.

Punch down dough; knead 30 seconds. Divide dough in half. Shape
into loaves and place in prepared pans. Cover with a dry towel;
let rise until doubled in bulk, about 45 minutes.

Preheat oven to 375F. Slash tops of loaves as desired; brush with
egg-white glaze. Bake 35 to 40 minutes or until bread sounds hollow
when tapped on the bottom. Remove from pans; cool on racks. Makes
2 loaves.

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