| 1 | The number of slices used to calculate the recipe was not given or checked. |
| 2 | Guessed about 16 half-inch slices per loaf to make 32 servings. |
| 3 | Stir together 2 cups of flour and the salt in a large bowl. |
| 4 | Heat the milk, margarine and sugar together over low heat until the margarine is soft. |
| 5 | Add the liquid to the flour. |
| 6 | Beat for 2 minutes on the medium speed of an electric mixer or 300 strokes by hand. |
| 7 | Combine 1 cup of flour and the yeast. |
| 8 | Add to the batter. |
| 9 | Beat for 2 minutes on medium speed or 300 strokes by hand. |
| 10 | Stir in the oats and caraway with a wooden spoon. |
| 11 | Stir in enough additional flour to make a stiff dough. |
| 12 | Turn out onto a floured board. |
| 13 | Knead until smooth, 8 to 10 minutes. |
| 14 | Place in a greased large bowl. |
| 15 | Brush the top with vegetable oil. |
| 16 | Cover with a damp kitchen towel and let rise in a warm place until double in size, about 1 hour. |
| 17 | Punch the dough down. |
| 18 | Divide it in half and shape to form two loaves. |
| 19 | Place in two greased 8 ?" x 4 ?" loaf pans. |
| 20 | Brush with melted margarine or butter. |
| 21 | Cover and let rise until nearly double in size, about 1 hour. |
| 22 | When almost doubled, preheat the oven to 375°F. |
| 23 | Bake for about 40 minutes or until brown. |
| 24 | Cool before slicing. |
| 25 | Makes 2 loaves. |
| 26 | 1 slice = 78 calories, 1 starch exchange 2 grams protein, 16 grams carbohydrate, 1 gram fat, 181 mg sodium quick & easy diabetic menus by betty wedman, 1993 |
