8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: 1
1: Place 3/4 cup of the flour and all of the oats or oat bran, yeast, sugar, and salt in a large bowl, and stir to mix well
2: Place the milk or water in a small saucepan, and heat until very warm (125 to 130 degrees F)
3: Add the milk to the flour mixture, and stir for 1 minute
4: Stir in enough of the remaining flour 2 tablespoons at a time, to form a soft dough
5: 2
6: Sprinkle 2 tablespoons of the remaining flour over a flat surface and turn the dough onto the surface
7: Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth satiny ball
8: (Be careful not to make the dough too stiff, or it will be hard to roll out
9: ) 3
10: Coat a large bowl with nonstick cooking spray, and place the ball of dough in the bowl
11: Cover the bowl with a clean kitchen towel, and let rise in a warm place for about 35 minutes, or until doubled in size
12: 4
13: When the dough has risen, punch it down, shape it into a ball, and turn it onto a lightly floured surface
14: The dough in now ready for shaping, topping, and baking
15: Recipe by: Secrets of Fat-Free Italian Cooking Posted to Digest eat-lf
16: v097
17: n075 by Terry and Kathleen Schuller <schuller@ix
18: netcom
19: com> on Mar 20, 1997