HEARTY OATMEAL BREAD

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/4 c All purpose flour
1/2 c Flour (use as needed)
1 t Salt
2 1/4 c Milk
1/4 c Margarine or butter
1/4 c Sugar
2 Envelopes active dry yeast
OR
2 tb Active dry yeast
2 c Quick cooking oats
1 tb Caraway seeds

The number of slices used to calculate the recipe was not given or
checked. Guessed about 16 half-inch 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 1/2 “ x 4 1/2 ” 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 ÷8 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

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