Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Whole wheat flour
1 c Quaker Oats, uncooked
-- (quick or old-fashioned)
3 pk Active dry yeast
2 ts Salt
1 3/4 c Water -- plus...
1 tb Water
1/2 c Aunt Jemima Syrup
-OR- Lite Syrup
1/2 c Margarine or butter
4 c All-purpose flour
-- (less may be needed)
Generously grease two 8x4 or 9x5-inch loaf pans. In large mixer bowl,
combine whole wheat flour, oats, yeast and salt. Heat 1-3/4 cups water,
syrups, and margarine until very warm (120 to 130 degrees F). Pour over
oats mixture; add 2 eggs. Beat at low speed of electric mixer 1 minute.
Continue beating at medium speed 2 minutes. Gradually stir in enough
all-purpose flour to make a soft dough. On lightly floured surface, knead
in enough remaining flour until dough becomes smooth and elastic; about 10
minutes. Place dough in large greased bowl. Cover; let rise in warm
place about 45 minutes or until double in size.
Punch dough down. Divide into 2 parts; shape each into ball. Allow dough
to rest, covered with inverted bowl, about 15 minutes. Shape each ball
into loaf. Place in prepared pans. Cover; let rise in warm place about
1/2 hour or until double in size.
Heat oven to 375 F. Combine remaining egg and 1 tablespoon water; brush
over loaves. Bake 30 to 35 minutes or until loaves sound hollow when
tapped lightly. Immediately remove loaves from pans. Cool on wire rack.
2 LOAVES (18 SLICES EACH)
NUTRITIONAL ANALYSIS per slice:
* calories 111
* carbohydrates 18 g
* protein 3 g
* fat 3 g
* calcium 10 mg
* sodium 160 mg
* cholesterol 25 mg
* dietary fiber 1 g
Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
