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Aunt Nic's Oat Bread

This recipe came from one of our grain shareholders, Nicole Gagliano.  This loaf makes excellent toast, and is best served warm with butter.  The texture of this bread is so fine that we had difficulty believing she used our oats!!!


 2 cups milk
 2 tablespoons butter
 ¼ cup dark brown sugar, firmly packed
 2 teaspoons salt
 1 package active dry yeast
 ¼ cup lukewarm water
 2½ cups Shakefork cracked oats
 5-6 cups other flour

The Bread:

1. Scald the milk. Remove from the heat and stir in the butter, brown sugar, and salt. Cool until lukewarm.

2. Combine the yeast and warm water and leave until dissolved and frothy.  Stir in the milk mixture.

3. Add the cracked oats and enough flour to obtain a soft dough.

4. Transfer to a floured surface and knead until smooth and elastic.

5. Place in a greased bowl, cover with a plastic bag and leave until doubled in volume, 2-3 hours

6. Grease a large baking sheet. Transfer the dough to a lightly floured surface and divide in half.

7. Shape into rounds.  Place in baking sheet, cover with a dishtowel, and leave to rise until double in volume, about 1 hour.

8.  Preheat your oven to 400 degrees. Score the tops of your loaves and sprinkle with oats. Bake until the bottom sounds hollow when tapped. 45-50 minutes. Cool.

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