Rolled Oats Bread
Yield
1 loafPrep
20 minCook
45 minReady
3 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
boiling |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
light corn syrup
|
|
| 1 | x |
yeast, compressed
compressed |
* |
| ½ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 4 | cups |
rolled oats
|
|
| ½ | cup |
milk, sweetened condensed
|
|
| ½ | cup |
water
lukewarm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
boiling |
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
light corn syrup
|
|
| 1 | x |
yeast, compressed
compressed |
* |
| 2.5 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 946 | ml |
rolled oats
|
|
| 118 | ml |
milk, sweetened condensed
|
|
| 118 | ml |
water
lukewarm |
|
Directions
Combine boiling water and sweetened condensed milk.
Stir until blended.
Pour over rolled oats.
Allow to stand 1 hour. Add cooking oil, syrup, salt, flour, and yeast which has been softened in lukewarm water.
Beat thoroughly.
Allow to rise until double in bulk, then beat thoroughly.
Pour into well-oiled pan.
Cover and let rise until double in bulk. Bake in moderate oven at 375℉ (190℃). about 45 minutes.
