1 3/4 c Boiling water
3/4 c ROBIN HOOD or OLD MILL Oats
1/4 c Molasses
1 1/2 ts Salt
3 tb Spoil
1 ts Sugar
1/2 c Warm water;
-(105-115?F / 40-46?C)
1 pk Active dry yeast
3 3/4 c ROBIN HOOD Best For Bread
-Homestyle White Flour; (up
-to 4)
1 c ROBIN HOOD Best For Bread
-Whole Wheat Flour
POUR 1 3/4 cups boiling water over oats in large bowl. Stir in molasses,
salt and oil. Cool to lukewarm.
DISSOLVE 1 teaspoon sugar in 1/2 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 1/2 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,
non-sticky 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 1/2 qt)casseroles
or souffl? 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.
Yields
1 Servings