69
2 cups all-purpose flour
1 cup rolled oats
1 cup sugar
1
1
⁄
2
teaspoons baking
powder
1
⁄
2
teaspoon baking soda
1
⁄
4
teaspoon salt
1
⁄
4
teaspoon allspice
3
⁄
4
cup low-fat milk
1
⁄
2
cup margarine or
butter, melted
1 tablespoon grated
orange peel
2 eggs
1
1
⁄
4
cups fresh or
frozen blueberries
(not thawed)
Combine dry ingredients in mixer bowl. Add milk,
margarine, orange peel, and eggs. Attach bowl and
flat beater to mixer. Turn to Stir Speed and mix
about 30 seconds. With spoon, gently stir in
blueberries.
Spoon batter into 9x5x3-inch baking pan that has
been greased on the bottom only. Bake at 350°F for
55 to 65 minutes, or until toothpick inserted in
center comes out clean. Cool in pan 10 minutes.
Remove from pan and cool completely on wire rack.
Yield: 16 servings (16 slices per loaf).
Per serving: About 196 cal, 3 g pro, 31 g carb,
7 g fat, 27 mg chol, 177 mg sod.
ķĸ
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BLUEBERRY OAT BREAD
3
⁄
4
cup low-fat milk
1
⁄
2
cup sugar
1
1
⁄
4
teaspoons salt
1
⁄
2
cup margarine or butter
2 packages active dry
yeast
1
⁄
3
cup warm water
(105°F to 115°F)
3 eggs, room temperature
5
1
⁄
2
-6
1
⁄
2
cups all-purpose flour
Place milk, sugar, salt, and margarine in small
saucepan. Heat over low heat until margarine melts
and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl.
Add lukewarm milk mixture, eggs, and 5 cups flour.
Attach bowl and dough hook to mixer. Turn to
Speed 2 and mix about 2 minutes.
Continuing on Speed 2, add remaining flour,
1
⁄2 cup
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Use dough for rolls (see page 70, Cinnamon Swirl
Rounds) or coffee cakes. Follow baking instructions
per roll or coffee cake recipe.
BASIC SWEET DOUGH
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