Sweet Doodle Bread
Makes 16 doodles
3 to 3-1 / 2 cups all-purpose flour
1 / 2 cup rolled oats, old fashioned or quick
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1-1 / 4 cups water
3 tablespoons honey
2 tablespoons butter or margarine
2 tablespoons butter or margarine, melted
1 / 3 cup sugar
3 / 4 teaspoon ground cinnamon
In large bowl, combine 1 cup flour, oats, undissolved yeast, and salt. Heat water, honey, and butter until very warm (120o 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 a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 16 equal pieces. Form into desired shapes* such as letters, numbers, or Xs and Os that can be used as Tic-Tac-Toe game pieces. Place on greased baking sheet. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.
If desired, brush doodles with melted butter. Combine sugar and cinnamon; sprinkle evenly over tops.
Bake at 375oF for 15 to 20 minutes or until golden brown. Serve warm.
* To make a variety of doodle shapes, follow directions below:
Pretzels: Roll dough pieces to 16-inch ropes; curve each to form a circle, crossing ends over at top. Twist ends once; pull crossed ends over bottom of circle.
Twists: Roll dough pieces to 12-inch ropes; fold each in half and twist 4 to 5 times. Pinch ends to seal.
Knots: Roll dough pieces to 10-inch ropes; tie each loosely in center to form a knot.
Holiday Shapes: Form ropes into hearts, shamrocks, pumpkins, bells and candy canes, as desired.
Per Serving: (without topping)
Serving size: 1 doodle (1.8 ounces)
Calories 130; Total fat 2 g; Saturated fat 1 g;
Cholesterol 5 mg; Sodium 160 mg; Carbohydrates 25 g; Dietary fiber 1 g; Sugars 4 g; Protein 3 g