Ingredients
3 to 3 1/2 c. flour
1/2 c. quick oats
1/4 c. brown sugar
1 Tbsp. butter
1 1/2 tsp. salt
1 pkg. dry yeast
1 1/4 c. warm water (120~ to 130~)
3/4 c. chopped walnuts
softened butter
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Mix 1 1/2 cups flour, oats, brown sugar, 1 tablespoon margarine, salt and yeast in a large bowl. Stir in water; beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in nuts and enough of the remaining flour to make dough easy to handle. Knead for 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place for 1 hour. Grease large cookie sheet. Punch down dough; divide in half. Shape each half into round loaf. Place on cookie sheet. Brush with softened butter. Cover; let rise for 30 minutes or until double. Bake at 375° for 35 minutes. Remove from sheets to cool. Makes 2 loaves.