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||Yield/Servings: 2 loaves |
|2 pkg. active dry yeast|
1/2 cup warm water
1 1/4 cups milk
1 cup cold water
|1/4 cup butter|
1/4 cup sugar
2 1/2 tsp. salt
6 to 6 1/2 cups flour
2 cups Quaker Oats, uncooked
|Dissolve yeast in warm water. Combine milk and cold water; heat. Pour hot liquid over butter, sugar and salt; stir until butter melts. Cool to lukewarm. Stir in 2 cups flour, dissolved yeast and oats. Stir in enough additional flour to make soft dough.|
Turn out onto lightly floured surface; knead about 8 to 10 minutes or until smooth and elastic. Shape to form ball; place in greased bowl, turning to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size.
Punch dough down. Cover; let rest 10 minutes. Shape to form 2 loaves. Place in 2 greased 9 x 5 inch loaf pans. Brush lightly with melted butter. Cover; let rise about 45 minutes or until nearly double in size. Bake in preheated 375 degree oven 45-50 minutes. Makes 2 loaves.
Note: For 4 loaves, recipe may be doubled. For ease in handling, divide dough in half before kneading; proceed as directed.
|Recipe Source: Quaker|
|Submitted by: Creative Cooking USA |
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