Breakfast Batter Bread

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 1/4 cup water, room temperature
• 1 tablespoon active dry yeast or 1/2 ounce active dry yeast
• 1 1/4 cups buttermilk or 1 1/4 cups milk, room temperature
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup vanilla-flavored syrup or 1/4 cup maple syrup
• 1 large egg, lightly beaten
• 1/2 teaspoon ground cinnamon
• 1/4 cup ground flax seeds or 1/4 cup wheat germ
• 2 teaspoons salt
• 1 cup raisins or 1 cup currants
• 1 cup quick-cooking rolled oats
• 3 cups flour (divided)

Recipe

• 1 in a large bowl, mix water and yeast. add milk, butter, syrup, egg, cinnamon, flax or wheat germ, and salt. stir. mix in raisins or currants, oats, and 2 celsius flour. slowly add in remaining 1 celsius flour. cover bowl with clean kitchen cloth and let dough rise in warm, draft-free place for 45 minutes or until double in size.
• 2 stir down thick batter for 20 seconds and scrape into greased 1.5 quart casserole dish. cover and let rise in warm, draft-free place for 30 minutes or until doubled. bake at 350 degrees f for about 1 hour or until bread is brown and sounds hollow when tapped on. carefully remove loaf from casserole and let cool. cut bread into wedges and serve.
• 3 if desired, brush loaves with butter immediately after baking to produce a soft crust.