Oatmeal Bread Recipe

         
      2 T  yeast
    1/2 c  water,Warm
      2 c  rolled oats
      2 T  butter
      2 c  water,Boiling
    1/2 c  molasses
  5 1/2 c  bread flour (up to 6 cups)
      4 t  salt

Dissolve yeast in 1/2 cup warm water (115F).  Set aside.  In large
bowl, place oats and butter.  Pour in boiling water.  Cool to lukewarm.
Stir in yeast, molasses, and salt.  Stir in flour to make a firm dough.
Knead 8 minutes.  Place in greased bowl.  Let rise 1 hour.  Divide
into 2 loaves.  Let rise to doubled.  Brush with egg white and sprinkle
with oats.  Bake at 400 for 35-40 minutes.

Wisconsin State Fair

Oatmeal Chocolate Chip Muffins With Chocolate Streusel
        
           Streusel
    1/3 c. sugar
    1/4 c. flour
      2 T  unsweetened cocoa powder
      2 T  margarine (or butter )
           -melted
           Muffins
  2 3/4 c. flour
      1 c. oats,quick or
           old-fashioned,,Uncooked
    1/2 c. regular (or mini-semisweet
           -chocolate chi
      1 t  baking powder
    1/2 t  baking soda
    1/2 t  salt,if desired
    2/3 c. buttermilk
    1/2 c. honey
    1/4 c. vegetable oil
      1    egg,lightly beaten

Heat oven to 350 degrees. Line 12 medium muffin cups with paper
baking cups.

For streusel, combine sugar, ¼ cup flour, cocoa powder and margarine in
medium bowl; mix well. Set aside.

For muffins, combine 1¼ cups flour, oats, chocolate chips, baking
powder, baking soda and salt in large bowl; mix well.

In medium bowl, combine buttermilk, honey, oil and egg; blend well. Add
to dry ingredients all at once; stir just until dry ingredients are
moistened. Do not overmix.

Fill muffin cups almost full. Sprinkle with streusel, patting gently.
Bake 20 to 22 minutes or until light golden brown. Cool muffins in pan
on wire rack 5 minutes; remove from pan. Serve warm. Store cooled
muffins tightly wrapped at room temperature. Makes 1 dozen.