No Knead Blueberry Oat Bread
60 to 75
55 to 65
1-1/8 teaspoons is equivalent to 1/2 envelope yeast. Consider making this recipe and the No Knead Peanut Butter Bread (also 1/2 envelope) on the same day if using yeast in an envelope.
2 cups all-purpose flour
1/2 cup sugar
1-1/8 teaspoons Fleischmann's® RapidRise Yeast
1-1/2 teaspoons Argo® Baking Powder
1 teaspoon salt
1/2 teaspoon Spice Islands® Ground Saigon Cinnamon
1 cup milk
1/3 cup Karo® Light Corn Syrup
1/4 cup Mazola® Vegetable Plus! Oil
1 cup quick oats
1-1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)
Combine 1 cup flour, sugar, yeast, baking powder, salt and cinnamon in a large mixing bowl. Heat milk, corn syrup and corn oil to 140° to 150°F; stir in oats and let the oats soften (approximately 1 minute). When oats are soft and mixture is 120° to 130°F, stir into flour mixture and mix at medium speed of electric mixer for 2 minutes. Add 1/2 cup flour and eggs, then mix at high speed of electric mixer for 2 minutes. Stir in enough flour to make a thick batter.
Let rest 10 minutes, then fold in blueberries. Pour into a 8-1/2 X 4-1/2-inch greased loaf pan. Let rise in a warm, draft-free place 60 to 75 minutes.
Preheat oven to 350°F. Bake for 55 to 65 minutes, or until a toothpick comes out clean. To protect the crust from over-browning, place an aluminum foil tent over the loaf pan for the first 35 minutes of baking, allowing enough room for the dough to rise 2-3 inches. Remove aluminum foil for the duration of baking to allow the top to brown.
Let cool in the pan for 10 minutes, then transfer to a cooling rack.