From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260 On the Web at: www.tuckinn.com
KING ARTHUR FLOUR OATMEAL BREAD
1 cup water
1-cup milk
3 Tbsp margarine
1 cup rolled oats
2 tsp salt
½ cup molasses
1 package active dry yeast
4 ½ cups to 5 cups King Arthur Flour
Combine milk, water and shortening in saucepan and bring to a boil. Shut off heat, add oatmeal and stir. Cool to lukewarm, pour into mixing bowl, add salt, molasses and yeast, and beat for 2 minutes with electric beater. Gradually add flour, stirring by hand until dough no longer sticks to the sides of the bowl. Place dough on floured board; knead for 8 to 10 minutes, let rise in greased bowl until double in bulk, punch down, divide in half, place in 2 greased bread pans, let rise until double in bulk, and bake in preheated oven for 40 minutes at 375 degrees.