Quick Rising Oat Bread
Serving Size : 2 or 3 loaves
1 1/2 c Whole wheat flour
1 c Quaker Oats, uncooked
-- (quick or old-fashioned)
3 pk Active dry yeast- a little less than 3 T.
2 tsp Salt
1 3/4 c Water
1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
1/2 c oil, I use canola
4 c All-purpose flour
-- (less may be needed)
Pour water into mixer bowl and add dry yeast. Add syrup, oil, salt, and eggs.
Add oatmeal and wheat flour. Mix until combined.
Add white flour until it almost cleans the bowl.
Beat at low speed of electric mixer 1 minute.
Use mixer to knead until dough becomes smooth and elastic; about 10
minutes. Place dough in large greased bowl. Cover; let rise in warm
place about 30-45 minutes or until double in size.
Punch dough down. Divide into 2-3 parts; shape loaves. Place in prepared pans. Can egg wash and sprinkle with oatmeal and seeds. Cover; let rise in warm place about 1/2 hour or until double in size.
Heat oven to 375 F Bake 30 to 35 minutes If made into pans of rolls, cut time to 20-25 minutes.