Recipe - Hearty Oatmeal Bread

5 One fourth cup All purpose flour
One half cup Flour (use as needed)
1 teaspoon Salt
2 One fourth cup Milk
One fourth cup Margarine or butter
One fourth cup Sugar
2 Envelopes active dry yeast
OR
2 tablespoon Active dry yeast
2 cup Quick cooking oats
1 tablespoon Caraway seeds

The number of slices used to calculate the recipe was not given or
checked. Guessed about 16 halfinch 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 One half " x 4 One half " 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 = 78 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip