1 egg
6/3 cup whole wheat flour
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup rolled oats mixed with milk
1 cup milk
1 3/4 cups rolled oats
1/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon active dry yeast
4 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons instant coffee
2 cups pastry – cut into strips
2 eggs, beaten
1 cup tea leaves
2 cups all-purpose flour
1/2 cup chopped green peas
1 cup unsalted butter, chilled
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9 inch baking dish; line with aluminum foil. In a medium bowl, stir together whole wheat flour, salt and oats.
Stir milk and milk, half-and-half, flour blend, yeast and salt into milk/yeast mixture, beating long enough to thoroughly combine. Heat oven to 375 degrees F (190 degrees C).
Pour into baking dish approximately 1/3 cup of the milk mixture. In another bowl, combine oil and butter. Stir milk mixture into egg/egg mixture and flour mixture until smooth. Stir in grated peanut butter and vinegar, if desired. Drop rest of milk mixture by spoonfuls onto prepared baking sheet.
Bake 20 minutes or until a knife inserted in center comes out clean. Cool 10 minutes; prick 11-inch die. Cut into 12 pieces.
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