3 cups all-purpose flour (3 to 3 1/2 cups)
1/2 cup quick-cooking oats, toasted*
1/4 cup packed brown sugar
1 teaspoon salt
1 package Fleischmann's® Rapid Rise Yeast
1 1/4 cups water
2 tablespoons butter or margarine
3/4 cup chopped walnuts, toasted
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, oats, sugar, salt and undissolved yeast. Heat water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Roll dough to 12 × 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 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 and cool on wire rack.
Yield: 1 Loaf
Notes: *To toast oats: Spread oats in thin layer in shallow baking pan. Bake at 350ºF for 10 to 15 minutes or until light golden brown, stirring often.
1/2 cup quick-cooking oats, toasted*
1/4 cup packed brown sugar
1 teaspoon salt
1 package Fleischmann's® Rapid Rise Yeast
1 1/4 cups water
2 tablespoons butter or margarine
3/4 cup chopped walnuts, toasted
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, oats, sugar, salt and undissolved yeast. Heat water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Roll dough to 12 × 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 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 and cool on wire rack.
Yield: 1 Loaf
Notes: *To toast oats: Spread oats in thin layer in shallow baking pan. Bake at 350ºF for 10 to 15 minutes or until light golden brown, stirring often.
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