Oatmeal-Molasses Bread

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100u0b0 to 110u0b0)
• 3 tablespoons molasses
• 2 1/2 cups all-purpose flour
• 1 cup regular oats
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons salt
• Cooking spray

1. Dissolve yeast in warm water in a large bowl. Add molasses; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with knife. Combine 1 cup flour, oats, oil, and salt. Add flour mixture to yeast mixture, stirring to form a soft dough. Gradually add remaining flour.
2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
3. Punch dough down; place on a lightly floured surface. Knead about 10 times; roll into a 12 x 7-inch rectangle. Roll up rectangle tightly, starting with a short side, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover; let rise 35 minutes or until doubled in size.
4. Preheat oven to 375u0b0.
5. Uncover dough. Bake at 375u0b0 for 35 minutes or until loaf is browned and sounds hollow when tapped. Remove from pan; cool on a wire rack.

yeast, warm water, molasses, flour, regular oats, vegetable oil, salt, cooking spray

Taken from www.myrecipes.com/recipe/oatmeal-molasses-bread (may not work)