|Unsifted flour||3 Cup (48 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Old-fashioned rolled oats||1 Cup (16 tbs)|
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Milk||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Egg||1 (At Room Temperature)|
|Currants||1⁄2 Cup (8 tbs)|
Mix 3/4 cup flour, sugar, salt, oats and undissolved yeast thoroughly in a large bowl.
Combine the milk, water and margarine in a saucepan and place over low heat until liquids are warm.
Margarine does not need to melt.
Add to dry ingredients gradually and beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add egg and 1/2 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough.
Turn out onto a lightly floured board and knead for 8 to 10 minutes or until smooth and elastic.
Place in a greased bowl and turn to grease top.
Cover and let rise in a warm place, free from draft, for about 45 minutes or until doubled in bulk.
Turn out onto a lightly floured board and knead in the currants.
Divide in half and roll each half into an 8-inch circle.
Place in 2 greased 8-inch round cake pans.
Cut each circle into 8 wedges with a sharp knife, cutting almost through to bottom.
Cover and let rise in warm place, free from draft, for about 30 minutes or until doubled in bulk.
Bake in 375-degree oven for about 20 minutes or until done.
Remove from pans and cool on wire racks.