- 1 packet active dry yeast
- 1 cups milk
- 3 cups Flour
- 1 cup old-fashioned oats
- 2 tbspn butter
- 1 1/2 tspn salt
- 3 tbspn Brown Sugar
- 3/4 cup currants
- 100 g milk chocolate ca. 40%
- 7 eggs
- 275 g plain flour
- 370 g caster sugar
Dissolve active dry yeast in the lukewarm milk.
In bowl combine all of the ingredients, mixing to form a shaggy dough. Knead dough by machine for about 5 minutes.
Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly oiled surface, and shape it into a log.
Place the log in a lightly greased 9- x 5-inch loaf pan.
Cover the pan with lightly greased plastic wrap.
Allow the dough to rise for 1 to 1 1/2 hours, until it reaches 1 to 2 inches over the rim of the pan.
Preheat oven to 350°F, and bake bread in preheated oven for 35 to 40 minutes, If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.