Yield: 8 Servings
REGULAR LOAF
3/4 c Water
2 c White bread flour
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
1 tablespoon Honey
1/4 c Rolled oats
1 teaspoon Fast rise yeast **OR**
1-1/2 teaspoon Active dry yeast
LARGE LOAF
1-1/4 c Water
3 c White bread flour
1-1/2 tablespoon Dry milk
1-1/2 teaspoon Salt
2 tablespoon Butter
2 tablespoon Honey
1/2 c Rolled oats
2 teaspoon Fast rise yeast **OR**
3 teaspoon Active dry yeast
NOTE:
For added texture, add the oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of the loaf after the final rise. Instant oatmeal doesn’t work, but quick-cooking oats do. This recipe can be made with the regular, rapid, or delayed time bake cycles.
CALORIES: 166 PROTEIN: 11% CHOLESTEROL: 4.87mg CARBOHYDRATES: 76% SODIUM: 265mg FAT: 13%