Name: Oatmeal bread
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 200.00 g oatmeal; 250.00 ml milk; 300.00 g flour white bread; 5.00 ml salt; 10.00 ml sugar; 10.00 g Superbake Instant Yeast; 30.00 ml oil; 60.00 ml water lukewarm; 2.00 carrots grated; milk; 15.00 ml oatmeal

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Ingredients (11)

200.00 g	oatmeal
250.00 ml	milk
300.00 g	flour — white bread
5.00 ml	salt
10.00 ml	sugar
10.00 g	Superbake Instant Yeast
30.00 ml	oil
60.00 ml	water — lukewarm
2.00	carrots — grated

TO GLAZE

	milk
15.00 ml	oatmeal

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Method:

Preheat oven to 220 ºC. Grease a round cake tin (200 mm diameter).
1. Put oatmeal into basin, pour over milk and leave to soak for 30 minutes.
2. Sift together flour and salt, mix in sugar. Add instant dry yeast.
3. Make a well in the centre, add oatmeal mixture, carrots, oil and water, mix into a soft dough.
4. Turn onto a floured surface and knead for about 10 minutes until dough is smooth and elastic. Place dough in an oiled plastic bag or bowl, cover with a damp cloth. Leave to rise until dough has doubled in size.
5. Turn dough onto floured surface knead again adding grated carrots, for 1 to 2 minutes. Shape into a roll and form into a ring. Use an empty food can, even when baking, to keep centre round.
6. Brush top with milk and sprinkle with oatmeal. Cover with a damp cloth and leave to rise until double in size.
7. Bake in hot oven for 30 minutes, lower temperature to 150 ºC and bake for further 30 minutes.