APPLE OATMEAL BREAD

1 cup quick-cooking rolled oats (not instant), uncooked
1/4 cup packed brown sugar
2 tablespoons butter or margarine
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1-1/2 cups apple juice
1 envelope active dry yeast
About 3 1/2 cups flour, divided use
Melted butter or margarine (optional)

Combine oats, sugar, butter, salt and nutmeg in large bowl.

Bring juice to boil, pour over oat mixture, stir well and cool to lukewarm, about 20 minutes.

Sprinkle with yeast and mix well. Let stand about 1 minute, then stir in 1/2 cup flour. Mix well, then stir in 1 cup flour. Cover tightly with plastic wrap and let stand in warm place 1 hour or until doubled.

Stir down, add 2 cups remaining flour or enough to make firm dough that leaves sides of bowl.

Turn out on lightly floured surface and knead 5 minutes or until smooth and elastic. Shape in loaf and place in greased 9x5x3-inch loaf pan. Cover loosely and let rise 1 hour or until dough comes to top of pan.

Bake in preheated 350 degree F oven 50 minutes or until top is quite brown (it will sound hollow when tapped). Turn out rack and brush with melted butter.

Store in cool dry place; will keep about 1 week. Can be frozen.

Makes 1 loaf
From: Recipelink.com
Source: Magazine clipping