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Oatmeal Bread, 1.5 lb.
A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender. Use old-fashioned or quick cooking oats, not instant oatmeal.
9 ounces (1 cup + 2 tablespoons) milk, 80°F
2 tablespoons butter or margarine
2½ cups bread flour
¾ cup oats, quick or old fashioned
2 tablespoons brown sugar
1½ teaspoons salt
2¼ teaspoons active dry yeast
1½ teaspoons bread machine/fast rise yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.