2 : c Sliced almonds (about 8 oz)
12 : oz Milk chocolate or semi-sweet
-chocolate : -chocolate chips (2 cups)
2 : Sticks (8-oz) butter, cut
-into : -into bits
1 : /2 c Firmly packed light brown
-sugar : -sugar
1 : c Margarine or butter,
-softened : -softened
1 : c Firmly packed brown sugar
3/4 : c Granulated sugar
2 : Eggs
1 : ts Vanilla
1 : 3/4 c All-purpose flour
1 : ts Baking soda
1/2 : ts Baking powder
1/2 : ts Salt (opt)
2 : c QUAKER Oats (quick or
0: Dissolve the yeast in the starter and water
1: Let sit for 10 minutes to give the yeast a chance to get going
2: Add the milk, olive oil and salt
3: Stir in the flour, adding a cup at a time until you have a dough the consistency of drop-cookie batter
4: Turn the dough out onto a lightly floured counter and knead it 10 to 15 minutes, adding more flour as needed until you have a dough that is smooth and satiny
5: The dough should be on the slack side but not oozy; it needs to be able to hold its shape in the oven
6: Place dough in an oiled bowl and cover with plastic wrap or a damp towel
7: Place bowl in a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in size
8: Punch down dough to expel air bubbles and turn it onto a lightly floured counter
9: Knead dough gently and divide it into three pieces
10: Form the loaves into torpedo shapes and place on parchment-lined baking sheets
11: Slash tops of loaves and cover them with a damp towel
12: Let loaves rise until they look swollen, about 30 minutes
13: While loaves are rising, preheat oven to 425 F
14: Brush or spray loaves with water
15: Bake for 10 minutes, brushing or spraying the loaves with water two more times
16: Turn the oven to 375 F and bake for 25 more minutes
17: >From: Phil Marty <philmguy@wwa
18: com> Recipe by: King Arthur Posted to MC-Recipe Digest V1 #833 by Nancy Berry <nlberry@prodigy
19: net> on Oct 09, 1997