from the kitchen of Ron W. Swan
2 Cups prepared oatmeal porridge (McCann’s steel cut preferred)
4 1/2 to 5 1/2 Cups King Arthur All Purpose Flour
5 tsps. “Lora Brody’s Bread Dough Enhancer” (Optional)
2 tsps. salt (sea or kosher preferred)
1 tsp. granulated sugar
1 pkg. active dry yeast
3 tbsps. dark brown sugar or maple syrup
4 tbsps. butter, margarine, or oil
1/4 Cup special dry milk powder
1/4 Cup potato flour
1 1/2 cups lukewarm water
1 egg, slightly beaten
-Preheat the oven to 350
-Dissolve the yeast in 1/2 cup of the water with granulated sugar and set aside to proof.
-In a large bowl place the porridge, 1 cup lukewarm water, salt, brown sugar or maple syrup, egg and oil or shortening; blend well.
-Mix in the milk powder, potato flour and dough enhancer and mix well.
-Add the King Arthur flour gradually, with holding 1/2 cup for kneading until soft.