2 1/2 cups bread flour (2 1/2 to 3 cups)
1/2 cup oats
2 tablespoons packed brown sugar
1 package Fleischmann's® Quick-Rise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
Servings: 12 / Yield: 1 loaf
1. In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt and cinnamon. Heat water and butter until very warm (120ºF to 130ºF); gradually stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 10 minutes.
2. Roll dough on lightly floured surface to 12 × 7-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 × 5-inch or 8 1/2 × 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
3. Bake at 375ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
1/2 cup oats
2 tablespoons packed brown sugar
1 package Fleischmann's® Quick-Rise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
Servings: 12 / Yield: 1 loaf
1. In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt and cinnamon. Heat water and butter until very warm (120ºF to 130ºF); gradually stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 10 minutes.
2. Roll dough on lightly floured surface to 12 × 7-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 × 5-inch or 8 1/2 × 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
3. Bake at 375ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.