INGREDIENTS

INSTRUCTIONS

In a mini-food processor, fitted with a metal blade, pulse the oatmeal
until the meal is very fine. Remove from the processor and turn into a
mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap.
Let the oatmeal steep in the buttermilk for 12 hours. In a mixing bowl,
sift the other ingredients together. Stir in the steeped oatmeal and mix
well. If the mixture is too wet add a little more flour. Preheat the oven
to 350 degrees F. Grease a 9-inch round cake pan with the butter. Lightly
dust the work surface with some flour. Turn the dough out onto the surface
and knead the dough a couple of times to form a soft ball like shape. Press
the dough into a round about 2 inches thick. Using a sharp knife, make a
criss-cross cut into the bread. Place the bread in the prepared pan. Bake
until golden brown, about 25 to 30 minutes. Remove from the oven and cool
on a wire rack. Serve the bread warm with butter.
Yield: 6 to 8 servings
Recipe adapted from Irish Country Cooking by Darina Allen, published by
Viking Penguin, 1996
Converted by MC_Buster.
Per serving: 2130 Calories (kcal); 22g Total Fat; (9% calories from fat);
81g Protein; 398g Carbohydrate; 22mg Cholesterol; 3938mg Sodium Food
Exchanges: 24 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2    Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC04
Converted by MM_Buster v2.0n.

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