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Honey-Oatmeal Bread

from the kitchen of Mary Thorgersen

For the bread machine:
1 1/3 cups water
2 Tblsp. butter
3 Tblsp. honey
3 cups bread flour
1 cup old-fashioned oats
1 Tblsp. instant dry milk
1 ¼ tsp. salt
1 ½ tsp. instant dry yeast

Add all ingredients to bread machine in the order listed by manufacturer.
Set machine on Basic or White Bread cycle.
Makes a 1.5 lb. loaf or 18 dinner rolls.

~Terri’s notes: This moist and lightly textured bread was too good to share with only bread machine enthusiasts. I ‘kneaded’ to get my hands dusty, so baked up 18 dinner rolls the old fashioned way!

1 packet quick rise yeast
1 cup warm water
1/3 milk
2 Tblsp. butter
3 Tblsp. honey
1 cup old-fashioned oats
1 ¼ tsp. salt
3 cups bread flour, divided

In large mixing bowl, dissolve yeast in warm water.
In a microwavable cup, warm milk, butter and honey. Add milk mixture to yeast and water.
Stir in oatmeal and 2 cups of flour. Beat until smooth and elastic.
Add the last cup of flour and blend.
Turn out onto a lightly floured surface and knead about 10 times.
Put dough in a lightly greased bowl, turning to coat.
Cover with a cloth and let rise in a warm place until dough is doubled.
Punch dough down, knead a couple times.
Shape into a loaf or dinner rolls. Arrange in greased pan or pans and let rise until doubled.
Bake at 375 degrees for 15-20 minutes for rolls, 45 minutes for bread.

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