---------- Recipe via Meal-Master (tm) v8.01
       Title: Sourdough Raisin-Oat Bread
  Categories: Breads
       Yield: 2 servings
            NFXS18B                           1/2 tb Salt
       1 c  Lukewarm evaporated milk            1 ts Ground allspice
   1 1/2 c  Sourdough starter                   2 c  Unprocessed rolled oats
     1/2 c  Molasses                          3/4 c  Raisins*
     1/4 c  Honey                           2 1/2 c  White flour
       4 tb Butter melted                  
   *Raisins are tossed lightly with a little flour. In lg warmed bowl, combine
   milk, starter, molasses, honey, butter, salt and allspice. Gradually add
   oats, a small amount at a time, mixing in well, then stir in raisins. Beat
   in flour, 1/2 c at a time, to form a stiff dough. Turn out onto floured
   board and knead 5-7 min, adding additional flour only as needed to prevent
   sticking. Form into smooth ball, place in oiled bowl, turn to coat all
   surfaces, cover with dampened towel and let rise in warm place at least 2
   hr or until double in bulk. Punch down, turn out onto board and knead
   briefly. Cover with towel and let rise 10 mins. Divide dough into 2 equal
   portions, form into loaves and place in 2 #2 loaf pans. Cover with towel
   and let rise in warm place 1-1/2 hr or until almost double in size. Bake at
   375 for 35-40 mins or until bread tests done. Turn out onto wire rack, turn
   right side up and cool.