OATMEAL BREAD

INGREDIENTS:

1 tbs. yeast

1 cup warm water

¼ cup honey, molasses or brown sugar

2 ½ cups bread flour

2 tbs. dry milk powder

1 tsp. salt

2 tbs. melted butter

1 beaten egg for glaze

¾ cup Oats for topping

PREPARATION:

In a bowl, dissolve yeast in warm water. Add honey and about 1 cup flour. Stir with a wooden spoon into a thick paste, beating well for about two minutes. Cover with plastic wrap and allow it to form a sponge in a warm place until double in bulk. Soak bottom of a small Add dry milk, salt, butter and oats to sponge mixture. Add remaining flour gradually, keeping dough soft. Knead well for 6 to 8 minutes. Wipe excess water from clay cooker bottom and line with parchment or brown paper. Shape bread dough into a loaf and place in cooker. Brush beaten egg over loaf and sprinkle with oats. Fill a sink with warm water and float cooker in water until dough is double in bulk. Soak cooker lid at the same time. Remove from water, dry inside of lid and set on top of risen bread. Place in a cold oven and bake at 425 degrees for about 45 minutes. Remove lid and allow top to brown for 5 to 10 minutes before removing from oven. Bread should sound hollow when thumped.

The Clay Baker makes this bread

moist on the inside and crusty on the outside