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Oatmeal Bread

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1 c Old-fashioned rolled oats

2 tb Butter or margarine

1 1/2 ts Salt

5 tb Honey

2 pk Active dry yeast

1/2 c Warm milk

3 tb Hulled sunflower seeds (opt)

3 tb Chopped walnuts(opt)

3 1/4 c White bread flour

Water Uncooked old-fashioned -rolled oats for garnish Gently simmer the oats in 1 cup of water, covered, for 30 minutes. Mix in margarine, salt and honey. Let

cool to room temperature. Meanwhile, mix the yeast into the warm milk and let stand until bubbles appear, about 10 minutes. Add to the oatmeal mixture and mix well. Add sunflower seeds and walnuts if desired. Then mix in 1 cup of the flour at a time, kneading in the last 1/4 cup of flour if needed to make a firm dough. Let stand in a covered bowl in a warm place until doubled in bulk, about 1 hour. Divide into 2 portions, knead well and form into loaves. Place in 2 well-greased 7 1/2-by-3 1/2-inch loaf pans, cover and let rise again for 20 minutes. (The dough will not rise to the top because it is low n gluten). Brush the tops of the loaves with water, sprinkle with oats and bake in 375-degree oven for 45 to 50 minutes, or until loaves are nicely golden. Remove from pans and let cool on wire rack. Makes 2 loaves of 10 slices each. Per serving: 121 cal; 3g pro, 23g carb, 2g fat(13%) Source: Cook’s Corner, Miami Herald, 1/25/96 format by Lisa Crawford

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