Recipe: Oatmeal Bread (yeast dough, using brown sugar and cinnamon)

OATMEAL BREAD
"Oats and a hint of cinnamon make this bread special."



2 1/2 to 3 cups bread flour, divided use
1/2 cup quick OR old fashioned oats, uncooked
2 tablespoons brown sugar
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1 teaspoon Spice Islands Ground Saigon Cinnamon
1 1/4 cups water
2 tablespoons butter OR margarine
1 tablespoon quick OR old fashioned oats (optional, for top)

Combine 1 cup bread flour, oats, brown sugar, undissolved yeast, salt and cinnamon in large mixer bowl.

Heat 1 1/4 cups water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Roll dough to 12x7-inch rectangle. Beginning at short end of rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased (8 1/2 x 4 1/2-inch) loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

If desired, gently brush top of loaf with cold water and sprinkle with 1 tablespoon oats.

Bake in preheated 375 degree F oven for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.

Makes 1 loaf
Source: Fleishmann's Yeast, ACH Food Companies, Inc.