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2 questions: oats, and bread falling in the middle

Thu, 16 Jan 1992 09:04:00 GMT
Hi all!

I have two questions about bread making.  

I have a copy of the "Bread Machine Cookbook" and in the introduction
it refers to three types of oats: rolled oats, oat bran, oat flour.

In some of the recipes (for example Oatmeal Bread on p. 55) the
ingredient list just says oats 1 1/3 cups.  Does this mean any of
the three will do?  I`m kind of a naive cook, so I don't know if
*everyone* knows this means one of the three types or not.

For the second question, I just tried to make a loaf of Honey Cornmeal Bread.
It ended up shaped like 
                 |\       /|
                 | \     / |
                 |  \___/  | 
                 |         |
                 |         |

My question is what happened?  It looks like it must have rose enough, but then
fell in the center.  Do I need to add some gluten flour when I make this?  Or
cut back on some ingredient?