Poor Clare Morning Bread

Poor Clare Morning Bread 

(Adapted for Bread Machines) 

Add to your machine in order:

¾ c. Quick Oats (or 1 cup Old-fashioned)
1 1/3 c. boiling water  

Let stand for 15 minutes (this is important – do not omit)

Add:
1/3 c. raisins
1/3 c. broken nuts (we use pecans here)
1/6 c. sugar
1 ¼ tsp. salt
¼ c. margarine or oil
1/6 c. molasses (if you use the same measuring cup for the oil, it will be better for measuring accuracy, as the molasses slides out better following the oil)
1 egg
1/3 c. powdered milk (less if the powder is very fine and heavy)
1 ½ c. white flour
1 ¼ c. whole wheat flour (I grind my own, but I imagine purchased whole wheat flour will work fine)
2 ½ tsp. yeast (or one packet)

Let the machine run through the cycle until the second kneading is complete.

After greasing your bread pans and your hands, remove the dough from the bread machine. You can form the dough into one large or two small loaves (I usually make two small).

Let rise about 15 minutes, then turn oven on (350)… then bake when the oven is hot for about 23 minutes (for two small) or about 45 for one large (I don’t usually do this, so you’ll have to test for doneness yourself, either with a thermometer or by trial and error).

 Tips: The dough should be really substantial, stiff. Don’t let it over-rise (double – but not too much over the top of the pan). It is not meant to be light and airy, but a compact, moist texture.

 This bread is absolutely delicious… thanks to the Roswell, NM Poor Clares, Sister Clare and Mother Vicaress Jeannine for the recipe and tips.