*  Exported from  MasterCook  *
 
                           HONEY 'N' OAT'S BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -------ONE & A HALF POUND
                         LOAF------------------
      1/2   c            Old-fashioned rolled oats
    1       c            Buttermilk *
    1                    Egg
    1 1/2   c            Whole wheat flour
    1 1/2   c            Bread flour
    1 1/2   ts           Salt
    1 1/2   tb           Honey
      1/4   ts           Red Star active dry yeast **
                         -----ONE POUND LOAF-----
      1/3   c            Old-fashioned rolled oats
      3/4   c            Buttermilk *
    1                    Egg
    1       c            Whole wheat flour
    1       c            Bread flour
    1       t            Salt
    1       tb           Honey
      1/4   ts           Baking soda
    2       ts           Red Star active dry yeast **
 
   * reconstituted dry buttermilk powder may be used
   instead of fresh buttermilk.  Use 4 tb. dry buttermilk
   and 1 cup water for 1-1/2 lb. loaf (if using
   Welbilt/Dak machine, add 2 tb. more buttermilk as
   well).  Use 3 tb. buttermilk and 3/4 cup water for
   1-pound loaf (for Welbilt machine add 1 tb. more
   buttermilk). ** Use 4 teaspoons yeast for 1-1/2-pound
   loaf IF NOT USING RED STAR BRAND. One-pound size loaf
   measurement does not change. The egg and oats lend a
   wonderful rich, creamy flavor to this bread. Serve it
   with a crock of sweet butter and homemade preserves.
   Place all ingredients in bread pan, select Light Crust
   setting, and press Start.
   After baking cycle ends, remove bread from pan, place
   on cake rack, and allow to cool 1 hour before slicing.
  
 
 
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