Isn't it great when something that's good for you also tastes delicious! Here's a flavorful bread for guilt-free nibbling. On most machines, this loaf baked up best on the Rapid Bake cycle (anything less than 3 hours). If that's not the case with yours, then switch to the Regular cycle.
1 Pound (small) |
1 1/2 Pound (medium) |
2 Pound (large) | |
| Old-Fashioned Rolled Oats | 1/2 cup | 3/4 cup | 1 cup |
| Water | 7/8 to 1 cup | 1 1/4 to 1 3/8 cups | 1 1/2 to 1 5/8 cups |
| Unsweetened Applesauce | 1 1/2 tablespoons | 2 tablespoons | 3 tablespoons |
| Brown Sugar | 1 1/2 tablespoons | 2 tablespoons | 3 tablespoons |
| Salt | 1 teaspoon | 1 teaspoon | 2 teaspoons |
| Bread Flour | 1 3/4 cups | 2 3/4 cups | 3 1/2 cups |
| Red Star brand Active Dry Yeast | 1 1/2 teaspoons | 2 teaspoons | 2 1/2 teaspoons |
1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select MEDIUM CRUST setting and RAPID BAKE cycle. 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: Medium
Bake Cycle: Rapid Bake
OPTIONAL BAKE CYCLES: Standard/Sweet Bread/Delayed Timer
From: MORE BREAD MACHINE MAGIC, (page 43) by Linda Rehberg and Lois Conway, St. Martin's Griffin. ©
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