What a nicely shaped loaf this is! To enjoy this lush fat-free bread at its best, cut a thick slice and toast it.
1 Pound (small) |
1 1/2 Pound (medium) |
2 Pound (large) | |
| Old-Fashioned Rolled Oats | 1/2 cup | 3/4 cup | 1 cup |
| Water | 3/4 to 7/8 cup | 1 1/4 to 1 3/8 cups | 1 5/8 to 1 3/4 cups |
| Molasses | 2 tablespoons | 3 tablespoons | 1/4 cup |
| Sugar | 1 tablespoon | 1 1/2 tablespoons | 2 tablespoons |
| Salt | 1 teaspoon | 1 1/2 teaspoon | 2 teaspoons |
| Bread Flour | 2 cups | 3 cups | 4 cups |
| Red Star brand Active Dry Yeast | 1 1/2 teaspoons | 1 1/2 teaspoons | 2 teaspoons |
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting. Press START.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from the pan, place on a cake rack and allow to cool for 1 hour before slicing.
CRUST: Light
Bake Cycle: Standard
OPTIONAL BAKE CYCLES: Whole Wheat; Sweet Bread; Delayed Timer, Rapid Bake
From: BREAD MACHINE MAGIC, revised 2003 (page 85) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©
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