INGREDIENTS

INSTRUCTIONS

I would like to thank every one who has replied to my request for things to
make with cooked oatmeal. In appreciation, I am including a wonderful
recipe for a very delicious bread which can be ready for the oven in no
more than 5 minutes. I've made lots of times, and people just love it. Its
from a cookbook called "Diane Clement At The Tomato". According to the
book, The Tomato is (or was, if it no longer exists) a Vancouver
restaurant. The cookbook, I suspect, had a very small circulation as I have
rarely seen it in book stores. Anyway, here it is:
In large bowl, combine all the dry ingredients. In a separate bowl, whisk
the egg and the buttermilk. Add to the dry ingredients, stirring to form a
ball. The dough will be slightly soft. Dust a board generously with large
oatmeal flakes, turn out the dough, and knead about 10 times to cover with
the flakes and form a round ball. Cut a cross lightly on top of the loaf
and place on a buttered cookie sheet. Bake at 375 degrees F for about 45 to
55 minutes, or until it sounds hollow when you tap the bottom of the loaf.
Serve warm.
You can vary the batter by adding raisins, apricots, sunflower seeds, and a
little cinnamon for a delightful fruit bread.
Posted to Bakery-Shoppe Digest V1 #225 by "LAROSE, JOSEE"
<JOSEE.LAROSE@bdc.x400.gc.ca> on 1997,

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