MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hearty Oatmeal Bread
 Categories: Diabetic, Breads/bm
      Yield: 32 Servings
 
  5 1/4 c  All purpose flour
    1/2 c  Flour (use as needed)
      1 ts 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 = 78 calories, 1 starch exchange
  2 g protein, 16 g carbs, 1 g fat, 181 mg sodium
  
  Quick & Easy Diabetic Menus by Betty Wedman, 1993
  Shared by Elizabeth Rodier March 94
 
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