Try this No-Knead Oatmeal Bread recipe, or contribute your own.
Suggest a better descriptionFrom: h-wilfehrt@nwu.edu ("Helen M. Wilfehrt") Date: Sun, 23 Apr 1995 05:40:04 +0000 From an old edition of Better Homes New Cook Book. Preheat oven to 375 degrees F. Soften the yeast in 1/2 c warm water (110 deg). In large bowl, combine the 1.5 c boiling water, the rolled oats, molasses, shortening, and salt; cool to lukewarm. Stir in 2 c of flour; add eggs, beat well. Stir in softened yeast; beat well. Add remaining flour, 2 c at at time. Mix vigorously after each addition, to make moderately stiff dough. Beat vigorously till smooth, about 10 min. Grease top lightly. Cover tightly; place in refridgerator at least 2 hours or overnight. Turn out on well-floured surface; shape in 2 loaves. Place in greased 8.5"x4.5"x2.5" loaf dishes. Cover and let rise in warm place until doubled in size (about 2 hours). Bake in 375 deg. F oven for about 40min. If crust browns too quickly, cover with foil for last half of baking. Makes 2 loaves. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 153 | ||
Calories from Fat: 25 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 300.4mg | 10 % | |
Potassium 158.6mg | 4 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 25.8g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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