1 1/2 c. all-purpose flour
1/2 c. Old Fashion or Quick oats
1 pkg. Fleishman's dry yeast
2 tbsp. sugar
1 tsp. salt

Add: 1 1/2 c. hot tap water

Stir well until blended. Stir in:

Sprinkle over top of dough:

Let dough rest 5 minutes. Scrape sides of bowl. Tilt bowl and scrape bottom of bowl to cover dough with flour. Turn out dough onto lightly floured surface.

KNEADING: Knead dough 8 to 10 minutes until it is smooth and elastic. Shape dough into two balls. Cover loosely. Rest dough for 20 minutes.

SHAPING: Punch dough down. Pat or roll dough into a rectangle about 7 x 11 inches. Beginning with short end, roll dough up tightly, pinch seam closed, seal ends.

RISING: Place dough seam side down in greased small loaf pan about 8 x 4 inches, cover. Let rise in warm draft free place until doubled in size, about 1 hour. Bake at 375 degrees for 35 to 40 minutes or until done. Remove from pans and cool on wire rack.