|1% low fat milk||18 Tablespoon, scalded (1 Cup Plus 2 Tablespoons)|
|Corn oil margarine||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Degrees)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Uncooked regular oats||1 Cup (16 tbs)|
|All-purpose flour||3 1⁄4 Cup (52 tbs), divided|
In a small bowl combine scalded milk, honey, margarine and salt, stirring until margarine melts.
Cool to 105 to 115 degrees.
In a large bowl combine water and yeast; mix well.
Let stand for 5 minutes.
Add milk mixture, oats and 2 cups flour; mix well.
Stir in enough remaining 1 to 1 1/2 cups flour to make a soft dough.
Dust work surface lightly with flour.
On the floured surface knead dough for 8 to 10 minutes or until smooth and elastic.
Spray a large bowl with vegetable cooking spray.
Into the prepared bowl place the dough; cover.
Let rise in a warm 85-degree draft-free place for 1 hour or until doubled in bulk.
Punch dough down.
Dust a board lightly with flour.
Onto the board turn dough.
Roll into a 9 x15-inch rectangle.
Roll as for jelly roll from narrow edge.
Pinch seam and ends together.
Spray a 5 x 9-inch loaf pan with vegetable cooking spray.
Place dough in the prepared pan; cover.
Let rise for 50 minutes or until doubled in bulk.
Preheat oven to 375 degrees.
Bake bread for 40 to 45 minutes or until loaf sounds hollow when tapped with knuckles.
Remove from pan.
On a wire rack cool bread.