Oatmeal Plait

2 teaspoons light soft brown sugar
150 ml/1/4 pint lukewarm skimmed milk
150 ml/1/4 pint lukewarm water
11/2 teaspoons dried yeast
400 g/14 oz strong plain unbleached white flour
1 teaspoon salt
25 g/l oz polyunsaturated margarine
100 g/4 oz fine or medium oatmeal
skimmed milk or water, to glaze
coarse oatmeal for sprinkling

To make the dough, dissolve 1 teaspoon of the sugar in the milk and water and blend the yeast into it. Leave in a warm place for 10 to 15 minutes, until the surface is frothy.

Sift the flour, salt and the remaining sugar into a bowl, rub in the margarine, then mix in the oatmeal. Add the yeast liquid and mix to form a fairly soft dough. Turn out on to a floured surface and knead for 10 minutes or until smooth and no longer sticky (or for 3 to 4 minutes in an electric mixer fitted with a dough hook). Shape the dough into a ball, place in an oiled polythene bag and tie loosely. Leave to rise in a warm place for about

1 to 11/2 hours, until it has doubled in size.

Grease a baking sheet. Remove the dough from the bag, knock back and knead for about 2 minutes or until smooth. Divide into 3 equal pieces. Roll into 3 sausage shapes, all the same length and about 4 cm/11/2 inches in diameter.

Lay the lengths close to each other and, beginning in the middle, plait towards you. Pinch the ends together to secure them. Turn the plait round and complete, again securing the ends.

Place on the baking sheet, brush with milk or water and sprinkle with coarse oatmeal. Cover with a sheet of oiled polythene and leave to rise in a warm place until doubled in size. Preheat the oven to hot (230 °C/450 °F, Gas Mark 8). When the dough has doubled, bake in the oven for 25 to 35 minutes or until well risen and lightly browned and it sounds hollow when the base is tapped. Cool on a wire rack.

MAKES 2 smaller plaits or1 cob h4