OATMEAL BREAD

5 3/4 to 6 1/4 cups all-purpose flour or bread flour, divided use
2 1/2 cups oats (quick or old-fashioned, uncooked)
1/4 cup granulated sugar
2 packages (1/4 ounce each) quick-rising yeast (about 4 1/2 teaspoons)
2 1/2 teaspoons salt
1 1/2 cups water
1 1/4 cups low-fat milk
4 tablespoons (1/2 stick) butter or margarine

In large bowl, combine 3 cups flour, oats, sugar, yeast and salt. Mix well; set aside.

In small saucepan, heat water, milk and butter until very warm (120 to 130 degrees). Add to flour mixture. Blend on low speed of electric mixer until dry ingredients are moistened. Increase to medium speed; beat 3 minutes. By hand, gradually stir in enough of remaining flour to make a stiff dough.

Turn dough out onto lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and elastic. Shape dough into ball; place in greased bowl, turning once. Cover. Let rise in warm place 30 minutes or until doubled in size.

Punch down dough. Cover. Let rest 10 minutes.

Preheat oven to 375 degrees F. Grease 2 (8x4-inch or 9x5-inch) loaf pans.

Divide dough in half; shape to form loaves. Place in prepared loaf pans. Cover; let rise in warm place 15 minutes, until almost doubled in size.

Bake loaves 45 to 50 minutes or until dark golden brown. Remove from pans to wire rack. Cool completely before slicing.

Makes 2 loaves
Source: Quaker Oats