| 3/4 | cup boiling water |
| 1/2 | cup old-fashioned or quick-cooking oats |
| 3 | tablespoons shortening |
| 1/4 | cup light molasses |
| 2 | teaspoons salt |
| 1 | package regular active or fast-acting dry yeast |
| 1/4 | cup warm water (105°F to 115°F) |
| 1 | egg |
| 2 3/4 | cups Gold Medal® all-purpose flour |
| 1. | Grease 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, mix boiling water, oats, shortening, molasses and salt; cool to lukewarm. In small bowl, dissolve yeast in warm water. Add yeast mixture, egg and 1 1/2 cups of the flour to oat mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl frequently. Stir in remaining flour until completely mixed. |
| 2. | Spread batter evenly in pan (batter will be sticky; smooth and pat into shape with floured hands). Cover; let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9x5-inch pan or reaches top of 8x4-inch pan. |
| 3. | Heat oven to 375°F. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Remove from pan to cooling rack; cool. For a soft, shiny crust, brush top with butter, margarine or shortening if desired. |
| No change. |
|
| For great yeast bread results, trythese Gold Medal® flour varieties: Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour. |
Nutrition Information:
130 ( 30); 3g ( 1g, 0g); 15mg; 300mg; 22g ( 1g, 3g); 3g 0%; 0%; 0%; 8% 1 ; 1/2 ; 0 ; 1/2 1 1/2