SOURDOUGH APPLE OATMEAL SPICE BREAD

Steps:

• Bring the 3/4 cup of water to boil in a saucepan.
• Stir in the oats, turn heat to low and cover pan.
• Cook for 8 minutes, then cool to lukewarm.
• Place dried apples into a bowl or glass measuring cup and pour 1/3 cup water over them.
• Cover the container with a plate or plastic wrap and microwave for 1 minute.
• Set aside, with cover intact, and let cool.
• In a large mixing bowl, combine starter, water, milk powder, cider mix, sugar and butter.
• Stir in the cooled oats and apples.
• Add the rest of the ingredients and mix until it is a shaggy mass.
• Turn out onto a lightly oiled surface and fold the dough over onto itself repeatedly until it is supple and elastic.
• This dough should be quite soft and tacky, so don't add a lot of extra flour.
• Let the dough rest for 30 minutes, then fold it like a letter, turn 90 degrees and fold again.
• Wait another 30 minutes and repeat the foldings.
• Cover dough and let it rise until it is not quite doubled.
• Divide the dough into two portions and shape into loaves.
• Place in two loaf pans, about 4" x 8" that have been greased.
• Cover and proof until dough crests about 1" above rim of pans.
• Bake loaves at 375°F for about 45 minutes, rotating loaves halfway through the bake time for even browning.
• Turn bread out of pans onto a cooling rack immediately upon removing from oven.
• Cool at least 1 hour before slicing.
• Serve toasted or cold--I like to make a cream cheese spread by mixing some more of the spiced cider mix (to taste) into cream cheese.