Oat Bread

Ingredients

• cup Quaker oats
• two cups hot water
• piece of butter the size of a large walnut
• three-fourths cake of compressed yeast
• two-thirds cup of luke warm water
• one-third cup of molasses
• two large pinches of salt
• Stir thick with white flour

Method

1. 1

   Let the mixture stand until lukewarm, then add the yeast dissolved in lukewarm water, molasses, and salt.

2. 2

   Stir thick with white flour and set to raise.

3. 3

   After it has raised enough, stir thoroughly and put in pans to raise again to the top of pans.

4. 4

   Bake in a moderate oven for about forty-five minutes.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 34. The excerpt below is the record exactly as published.

cup Quaker oats, two cups hot water, piece of butter the size of a large walnut. Let this mix- ture stand until luke warm—then add three-fourths cake of compressed yeast, dissolved in two-thirds cup of luke warm water, one-third cup of molasses and two large pinches of salt. Stir thick with white flour and set to raise. After it has raised enough, stir up thor- oughly, and put in pans to raise again, to top of pans. Then put in oven and bake about forty-five minutes in moderate oven. RAISIN BREAD. MRS. FERRY. One and a half cups of sweet or sour milk or cream. | | One teaspoon of soda. One half cup of molasses. One half teaspoon of salt. Two and three-fourths cups whole wheat flour. One coffee cup of chopped walnuts. One coffee cup of raisins cut in two. Bake in slow oven one hour. Mix it as you read it. It should be about five inches thick. 160 CHOICE RECIPES BOSTON BROWN BREAD. MRS HE. M. ALLISON, JR. Three cups sour milk. One cup molasses. Two cups Graham flour. Two cups corn meal. One.teaspoonful salt. Three teaspoonfuls soda. Steam three hours. Add raisins if desired. BROWN BREAD. . MRS. G. W. ROSE. One pint sour milk, two level teaspoons of soda, one half cup sugar, three cups graham flour, one half teaspoon salt. Bake in one loaf, one hour in a slow oven. COPEBR BREAD? = MRS. DICKSON. One quart of milk, a little salt, one-half cup of sugar, one-half cup melted butter, three large or four small eggs, put into the batter without having been beaten, the grated rind and juice of one lemon, one yeastcake dissolved as for bread,—raisins to suit taste. Use bread flour and mix as stiff as can be beaten with a wooden spoon; beat thoroughly. When it rises . beat well again, and put in individual bread pans, and cover with melted butter and a sprinkling of cinna- mon. Let it rise again and have oven as for bread. HOT BREAD

Cook this with the app: pantry check, scaling, and the assistant.