Makes 1 loaf.
2-1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1-1/4 cups water
2 tablespoons butter or margarine
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130oF). 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 12 x 7-inch rectangle. Beginning at short end of each 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 50 to 60 minutes.
Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.3 ounces
Calories 150; Total fat 2.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 28 g; Dietary fiber 1 g; Sugars 3 g; Protein 4 g