Servings: 16 (2 Bannocks)

2½-3 c. flour 2½ to 3 c. flour
⅓ c. sugar ⅓ c. sugar
1 c. rolled oats 1 c. rolled oats
2 envelopes yeast 2 envelopes yeast
½ c. milk ½ c. milk
½ c. water ½ c. water
¼ c. unsalted butter ¼ c. unsalted butter
1 egg @ room temperature 1 egg @ room temperature
½ c. currants ½ c. currants

Thoroughly mix together ¾-c. flour, sugar, oats, & yeast.
Warm milk, water, & butter over low heat. (Butter does not need to be totally melted.)
Gradually add milk mixture to flour-oats & beat for 2-mins. with electric mixer at medium speed, occasionally scraping bowl.
On high speed, beat in egg & ½-c. flour for 2-mins., occasionally scraping bowl.
Stir in enough of the remaining flour to make a soft dough.
Turn dough onto lightly floured board/counter & knead 8 to 10 mins. till smooth & elastic.
Put dough into large, greased bowl; then turn to grease top.
Cover, & let rise in warm location, free from draft, till dough is doubled in bulk (about 45-mins.).
Punch dough down, turn onto lightly floured dough/counter, & knead in currants.
Grease 2 8-in. round cake pans.
Divide dough in 2 & roll each half into 8-in. circle. Place each into a pan.
With a sharp knife, cut each loaf almost through to bottom into 8 wedges.
Cover & let rise in warm place, free from draft, till doubled in bulk (about 30-mins.).
Preheat oven to 375° F & bake about 20-mins.
Remove loaves from pans & cool on wire racks.

For health & taste I've omitted the added salt called for in the original recipe & recommend using unsalted butter.  For health & taste I've omitted the added salt called for in the original recipe & recommend using unsalted butter.
SOURCE: "The Breads Cookbook" (1972 ed.) (part of the Southern Living Cookbooks Library)  SOURCE: "The Breads Cookbook" (1972 ed.) (part of the Southern Living Cookbooks Library)