Breakfast Batter Bread

• 14 cup water, room temperature
• 1 tablespoon active dry yeast or 12 ounce active dry yeast
• 1 14 cups buttermilk or 1 14 cups milk, room temperature
• 14 cup butter or 14 cup margarine
• 14 cup vanilla-flavored syrup or 14 cup maple syrup
• 1 large egg, lightly beaten
• 12 teaspoon ground cinnamon
• 14 cup ground flax seeds or 14 cup wheat germ
• 2 teaspoons salt
• 1 cup raisins or 1 cup currants
• 1 cup quick-cooking rolled oats
• 3 cups flour (divided)

1. In a large bowl, mix water and yeast.
2. Add milk, butter, syrup, egg, cinnamon, flax or wheat germ, and salt.
3. Stir.
4. Mix in raisins or currants, oats, and 2 Celsius flour.
5. Slowly add in remaining 1 Celsius flour.
6. Cover bowl with clean kitchen cloth and let dough rise in warm, draft-free place for 45 minutes or until double in size.
7. Stir down thick batter for 20 seconds and scrape into greased 1.5 quart casserole dish.
8. Cover and let rise in warm, draft-free place for 30 minutes or until doubled.
9. Bake at 350 degrees F for about 1 hour or until bread is brown and sounds hollow when tapped on.
10. Carefully remove loaf from casserole and let cool.
11. Cut bread into wedges and serve.
12. If desired, brush loaves with butter immediately after baking to produce a soft crust.

water, active dry yeast, buttermilk, butter, vanillaflavored syrup, egg, ground cinnamon, ground flax seeds, salt, raisins, oats, flour

Taken from www.food.com/recipe/breakfast-batter-bread-509631 (may not work)