ACORN BREAD

2 cups milk
2 tablespoons oil or butter
2 teaspoons salt
2 tablespoons dry yeast
4 2/3 cups acorn flour*
1/3 cup honey
1/3 cup lukewarm water

Scald the milk. Stir in the oil or butter, honey and salt.
Pour into large bowl and set aside to cool to lukewarm.
Dissolve yeast in lukewarm water.
When milk mixture is lukewarm, add yeast. Gradually
stir in the acorn flour. Cover the bowl with a towel and
let rise for 2 hours in a warm place.
Knead for 10 minutes, then roll out like thick pastry.
Roll up like a jelly roll and shape into 2 loaves. Place in
greased bread pans; cover, and let rise for another 2 hours.
Preheat oven to 375°.
Bake 40 minutes. Remove from oven and brush the tops
of the loaves with oil or melted butter.

*You can purchase acorn flour from acorno.com, or from
Sue's Acorn Cafe & Mill. (These links no longer work.)
(I would love to try this sometime.)