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Oatmeal Bread II
April 02, 2012

Although this has become my go to bread recipe, it is not quite perfect yet, and I am still experimenting to try to get it to be exactly like I want it. Here's what I know: if you use oil/marg/butter you'll not even notice the difference, so just use your preference. Usually I use 1/2 WW flour which turns out well. Per other reviews, I plan to add flaxseed, other seeds, and raisins with cinnamon in future attempts. Until the last loaf, I have been baking it in my bread machine, but this time I baked it in the oven and liked the result much better (i.e. no hole in the middle of the loaf). I baked it at 325 for about 35 minutes and it turned out nicely. On the yeast issue, I haven't experienced a problem of too much yeast, but I use bread machine yeast (2t) which requires less than active dry yeast.

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