* Exported from MasterCook * Quick Rising Oat Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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) 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 Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias - - - - - - - - - - - - - - - - - -