INGREDIENTS

INSTRUCTIONS

Bake for 15 minutes, then reduce the oven temperature to 375 degrees  F
and bake for 20 to 25 minutes longer, until the loaves sound  slightly
hollow when tipped out of the pan and tapped on the bottom.  The sides
and bottom of the loaf should feel firm and slightly  crusty. If the
tops are browned but the sides are still somewhat  soft, place the
loaves directly on the stone to bake for 5 to 10  minutes longer.
Transfer the loaves from the pans to a rack and allow  to cool
completely before slicing.  Yield: 2 large loaves  Converted by
MC_Buster.  NOTES : A sponge starter bread. Mildly sweet and slightly
crunchy, our  version of whole wheat oatmeal bread is great for tuna
sandwiches.  Cut in thick slices, it's perfect for French toast. Shape
it into  rolls for a dinner party or a family picnic. For variety, add
one and  a half cups (seven and a half ounces) of golden raisins to the
dough  and shape half of it into twists; crusty and delicious, they're
good  for breakfast-on-the-go and afternoon snacks. This versatile
bread is  sure to become one of your favorites.  Recipe by: BAKERS'
DOZEN SHOW #BD1A53  Converted by MM_Buster v2.0l.

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