Recipe - Oatmeal Casserole Bread

1 Three fourths cup Boiling water
Three fourths cup ROBIN HOOD or OLD MILL Oats
One fourth cup Molasses
1 One half teaspoon Salt
3 tablespoon Spoil
1 teaspoon Sugar
One half cup Warm water;
(105115°F / 4046°C)
1 pack Active dry yeast
3 Three fourths cup ROBIN HOOD Best For Bread
Homestyle White Flour; (up
to 4)
1 cup ROBIN HOOD Best For Bread
Whole Wheat Flour

POUR 1 Three fourths cups boiling water over oats in large bowl. Stir in molasses,
salt and oil. Cool to lukewarm.

DISSOLVE 1 teaspoon sugar in One half cup warm water. Sprinkle in yeast. Let
stand 10 minutes, then stir well.

ADD dissolved yeast and 2 cups ROBIN HOOD Best For Bread Homestyle White
Flour to oat mixture. Beat on low speed of electric mixer One half minute then
on high speed for 3 minutes, scraping sides of bowl often.

STIR IN ROBIN HOOD Best For Bread Whole Wheat Flour, then remaining white
flour, until thoroughly blended. Use enough flour to make a soft,
nonsticky dough.

COVER with greased waxed paper and tea towel.

LET RISE in warm place (75°85°F/24°29°C) until doubled (45 60 minutes).

BEAT 25 strokes with wooden spoon. Spread in 2 greased (1 One half qt)casseroles
or soufflé dishes.

COVER with tea towel and let rise in warm place until dough is 1" above top
of pan (30 minutes).

BAKE at 375°F on lower oven rack for 25 to 35 minutes, or until set.

This recipe makes 2 loaves. This bread can also be baked in two 8 1/2" x 4
1/2" loaf pans.

Posted to brandnamerecipes by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Apr 16, 1998