OATMEAL BREAD                           Makes 2 loaves

1/2 cup warm water (105-115 F.)
2 packages Fleischmann's Active Dry Yeast
1 3/4 cups warm milk (105-115 F.)
1/4 cup firmly-packed brown sugar
1 tablespoon salt
3 tablespoons Fleischmann's Margarine
5 to 6 cups unsifted flour
1 cup quick rolled oats
Planters Peanut Oil

    Measure warm water into large warm bowl.  Sprinkle in 
Fleischmann's Yeast; stir until dissolved.  Add warm milk, 
sugar, salt, and Fleischmann's Margarine.  Add 2 cups flour.  
Beat with rotary beater until smooth (about 1 minute).  Add 1 
cup flour and oats.  Beat vigorously with a wooden spoon until 
smooth (about 150 strokes).  Add enough additional flour to make 
a soft dough.  Turn out onto lightly floured board and knead 
until smooth and elastic, about 8 to 10 minutes.  Cover with 
plastic wrap, then a towel.  Let rest 20 minutes.  
    Divide dough in half.  Roll each half into a 12 x 8-inch 
rectangle.  Shape into loaves.  Place each loaf into a greased
8 1/2  x 4 1/2 x 2 1/2-inch loaf pan.  Brush loaves with 
Planters Peanut Oil.  Cover pans looselywith plastic wrap.  
Refrigerate 2 to 24 hours.  
    When ready to bake, remove from refrigerator.  Uncover the 
dough carefully.  Let stand uncovered 10 minutes at room 
temperature.  Puncture any gas bubbles which may have formed 
with a greased toothpick or metal skewer.
    Bake at 400 F. 30 to 40 minutes, or until done.  If desired, 
brush with melted Fleischmann's Margarine.