Title: Sourdough Raisin-Oat Bread
Categories: Bread
Yield: 2 Servings
| | | NFXS18B |
| 1 | c | Lukewarm evaporated milk |
| 1 1/2 | c | Sourdough starter |
| 1/2 | c | Molasses |
| 1/4 | c | Honey |
| 4 | tb | Butter melted |
| 1/2 | tb | Salt |
| 1 | ts | Ground allspice |
| 2 | c | Unprocessed rolled oats |
| 3/4 | c | Raisins* |
| 2 1/2 | c | White flour |
*Raisins are tossed lightly with a little flour. In lg warmed bowl, combine
milk, starter, molasses, honey, butter, salt and allspice. Gradually add
oats, a small amount at a time, mixing in well, then stir in raisins. Beat
in flour, 1/2 c at a time, to form a stiff dough. Turn out onto floured
board and knead 5-7 min, adding additional flour only as needed to prevent
sticking. Form into smooth ball, place in oiled bowl, turn to coat all
surfaces, cover with dampened towel and let rise in warm place at least 2
hr or until double in bulk. Punch down, turn out onto board and knead
briefly. Cover with towel and let rise 10 mins. Divide dough into 2 equal
portions, form into loaves and place in 2 #2 loaf pans. Cover with towel
and let rise in warm place 1-1/2 hr or until almost double in size. Bake at
375 for 35-40 mins or until bread tests done. Turn out onto wire rack, turn
right side up and cool.