bizzylizzy at the harvest forum posted this recipe and since I tire easily I have been using the dough cycle on my bread machine to make it. I usually take my bread out of the machine and bake it in traditional pans but not always. I halved this recipe and it was perfect for a 1 1/2 pound loaf...and it was sooooo good. Remember if you make it in the bread machine...halve the recipe. Grammy Mabel's Oatmeal Bread Recipe 2 Cups Scalded Milk 2 Cups Rolled Oats (NOT Quick Oats) 2 Cakes Yeast, or 2 Tbsps Superyeast 4 Large Spoons Sugar (Tbsp) 3 Small Spoons Salt (tsp) 1/2 Cup Water Water 4 Large spoons Melted Lard or Butter ( Tbsp) 5 Cups Bread Flour Method: Add Scaled milk to rolled oats, mix well, let cool. Small bowl, combine yeast, sugar water and melted lard, add a 1/2 Cup flour to the yeast mix, let stand 5 minutes. Large Bowl, combine remaing flour and salt, adding the yeast mixture, then the cooled oats. Toss on board, knead and shape into ball, place in greased bowl,brush top with melted butter, cover in warm place and let rise to double in size, about 1 1/2 hours. Next, place on floured board, knead 1 minute, shape into 2 loaves- Put into small greased bread pans, brush tops with melted butter, cover in warm place till double in size. Bake in hot oven 400 degrees for 15 minutes, cool over to 350 degrees bake for 45 minutes or till hollow sound. Variation: Multigrain Rolled Hot Cereal for the Oatmeal, I get 7 Grain at the Mennonite store to make 7 grain bread. Here is a link that might be useful: Oatmeal Bread/Harvest Forum

I knew it...I just knew it....I was going to get hooked on waffles after reading and rereading about waffles. I have never been a waffle person (I do like pancakes tho)....My husband is the waffle guy...have just decided I am going to buy HIM a waffle iron for Fathers Day and I am going to master the waffle world. I am confused about the difference between the Belguim and regular waffle. Can someone explain to me? No body could read all the waffle threads and not get interested. I am in and now heading to the Good Housekeeping reviews. Shirl

I hope that I get this right. This is the basic recipe that I would make several years ago. I found my best results by using buttermilk and King Arthur Bread flour. The powdered buttermilk does just as well as the real stuff. I just added water, and put the buttermilk in before the salt. I'm in Florida, so key to my success is keeping an eye on the bread as it kneads. When it's kneading, if it's too wet and not forming a nice cohesive ball, I carefully add a teaspoon or so of flour at a time until it makes a nice cohesive, but still moist ball. If it's too dry, then I add a teaspoon of water until its that nice cohesive ball. Also, make sure that you add the salt below the flour, so that it doesn't touch the yeast when you're adding the dry ingredients. Whole Wheat Bran Bread: Place in bread bowl: 1 cup buttermilk + 2 T. water 2 T oil 2 T honey add: 1 t salt 1/3 cup oat bran 1 1/2 cup ww flour 1 1/2 cup bread flour make a hole in the top of the flour and add 1 1/2 t. bread machine yeast Adding 1 T gluten will also help with the structure Set on the Whole wheat setting. Bon appetito!

I made my first loaf last night, and I really like the way it came out. I agree with Cheryl that the menu is a bit confusing, and I think I made the bread on the wrong setting, for size, at least. I forgot about the size setting when I was starting the machine, and I was making a medium (the smallest) loaf, which used a total of 3 cups of flour. I used the plain white bread recipe, substituted one cup of whole wheat flour plus two tablespoons of Vital Wheat Gluten, since I was using all purpose instead of bread flour, and so because of the whole wheat. The water was supposed to be 1-1/4 cups, but I used 1-1/3 cups because I thought the WW might need extra water, but otherwise I followed the recipe exactly. Well, I'm not sure I used the correct yeast - I have SAF yeast in the freezer, and so I just used that. It did not have a yeast flavor when it came out. It only slightly stuck, and so I used a plastic spatula to get it loose. I let it sit in the machine for about 10-12 minutes after the timer went off - not sure if I was supposed to do that, but the bread had a thick, somehwat hard, crust, which I like and prefer. I'm very happy with the loaf I made, although it does taste rather generic, but still much better than most WW bread I can buy. It's not as good as La Brea Bakery bread, but that is rather expensive, and this bread is an adequate substitute (except for the sourdough). The loaf came out lopsided, and so I will be making lopsided sandwiches, but I'm okay with that. I think it will also make good toast and French toast. Lars