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HONEY OATMEAL CASSEROLE BREAD one 2-quart loaf 1 package yeast 3J4 cups sifted enriched !4 cup warm water self-rising flour* (about) 1 cup hot water 2 eggs V2 cup softened butter 1 cup quick-cooking oats 14 cup honey Melted butter 1 teaspoon salt Soften yeast in warm water. Blend hot water, butter, honey and salt in large bowl. Stir in about l'i cups flour and beat until smooth and elastic, about 1 minute on electric mixer or 150 strokes by hand. Beat in softened yeast, eggs and oats. Stir in enough more flour to make a stiff batter. Beat until batter is smooth and elastic, about 1 minute with electric mixer or 150 strokes by hand. Cover and let rise in warm place (80-85°) until light and bubbly, about 1 hour. Stir down and turn into wellgreased 2-quart casserole dish. Bake at once in preheated 375° oven, 45-50 minutes, or until golden brown and bread begins to shrink from sides of dish. Cool 10 minutes before removing from dish. Brush with melted butter. •If you don’t sift and in the absence of other directions, for each cup of flour, spoon directly from container into a one-cup dry measure, level off, then remove two level tablespoonfuls, according to USDA recommendations.
TRIP'ett milling CQ.
Culpeper, Vm.
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