|Flour||1⁄2 Cup (8 tbs)|
|Oats||1⁄2 Cup (8 tbs)|
|Active dry yeast||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Unsalted butter||4 Tablespoon|
|Currants||1⁄4 Cup (4 tbs)|
1 Combine 1 cup flour, sugar, salt, oats, and yeast in a mixing bowl. Heat milk, water, and butter to hot (120°-130°F).
2 Add milk mixture to dry ingredients. Mix thoroughly. Add egg and enough remaining flour to make a soft dough.
3 Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Knead in currants.
6 Roll into an 8-inch circle. Place in greased 8-inch cake pan. Use sharp knife to mark circle into 8 wedges, cutting almost to bottom.
7 Cover; let rise in warm place until double€”about 30 minutes.
8 Bake in a preheated 375°F oven 20€”25 minutes or until done. Cool on wire rack.