Sourdough raisin-oat bread *** nfxs18b
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lukewarm evaporated milk |
| 1½ | cup | Sourdough starter |
| ½ | cup | Molasses |
| ¼ | cup | Honey |
| 4 | tablespoons | Butter melted |
| ½ | tablespoon | Salt |
| 1 | teaspoon | Ground allspice |
| 2 | cups | Unprocessed rolled oats |
| ¾ | cup | Raisins* |
| 2½ | cup | White flour |
Directions
*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, ½ 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 1-½ 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.
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