*  Exported from  MasterCook  *
 
                            HEARTY OATMEAL BREAD
 
 Recipe By     : 
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Diabetic                         Breadmaker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/4   c            All purpose flour
      1/2   c            Flour (use as needed)
    1       t            Salt
    2 1/4   c            Milk
      1/4   c            Margarine or butter
      1/4   c            Sugar
    2                    Envelopes active dry yeast
                         OR
    2       tb           Active dry yeast
    2       c            Quick cooking oats
    1       tb           Caraway seeds
 
   The number of slices used to calculate the recipe was not given or
   checked. Guessed about 16 half-inch slices per loaf to make 32
   servings.
   
   Stir together 2 cups of flour and the salt in a large bowl.  Heat the
   milk, margarine and sugar together over low heat until the margarine
   is soft. Add the liquid to the flour.  Beat for 2 minutes on the
   medium speed of an electric mixer or 300 strokes by hand.
   
   Combine 1 cup of flour and the yeast.  Add to the batter.  Beat for 2
   minutes on medium speed or 300 strokes by hand.  Stir in the oats and
   caraway with a wooden spoon.  Stir in enough additional flour to make
   a stiff dough.
   
   Turn out onto a floured board.  Knead until smooth, 8 to 10 minutes.
   Place in a greased large bowl.  Brush the top with vegetable oil.
   Cover with a damp kitchen towel and let rise in a warm place until
   double in size, about 1 hour.
   
   Punch the dough down.  Divide it in half and shape to form two loaves.
   Place in two greased 8 1/2 “ x 4 1/2 ” loaf pans.  Brush with melted
   margarine or butter.  Cover and let rise until nearly double in size,
   about 1 hour.  When almost doubled, preheat the oven to 375 F.  Bake
   for about 40 minutes or until brown.  Cool before slicing.  Makes 2
   loaves.
   
   1 slice ÷8 calories, 1 starch exchange 2 grams protein, 16 grams
   carbohydrate, 1 gram fat, 181 mg sodium
   
   Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth
   Rodier March 94
  
 
 
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