Oatmeal Bread

Ingredients

• 1 cup liquid
• 1 1/2 teaspoons salt
• 1 cup rolled oats
• 2 1/2 cups flour
• 1/4 to 1/2 cake yeast, softened in

Method

1. 1

   Scald the liquid, add salt and pour it over the rolled oats in a bread mixer or mixing bowl.

2. 2

   Cool slowly, letting it stand half an hour.

3. 3

   Add the yeast and 1 cup of flour.

4. 4

   Cover and allow the sponge to rise as directed in the recipe for cornmeal bread.

5. 5

   When light, add the remainder of the flour, knead, cover, and let rise until double in bulk.

6. 6

   Shape into a loaf, cover, let rise again until it doubles in bulk and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 199. The excerpt below is the record exactly as published.

OATMEAL BREAD 1 cup liquid Va to Vi yeast cake, softened in 11/2 teaspoons salt V4 cup lukewarm water 1 cup rolled oats 21/2 cups flour Long Process Scald the liquid, add salt and pour it over the rolled oats in a bread mixer or mixing bowl. Cool slowly, letting it stand half hour. Add the yeast and 1 cup of flour. Cover and allow the sponge to rise as directed in the recipe for cornmeal bread. When 11 FOOD ECONOMY light, add the remainder of the flour, knead, cover and let rise until double in bulk. Shape into a loaf, cover, let rise again until it doubles in bulk and bake. Short Process Follow the directions as given above, but add all the flour at one time. POTATO BREAD 11/4 cups mashed potato (packed % to V4 yeast cake softened in solid) 2 tablespoons lukewarm V/2 teaspoons salt water 214 cups flour — more or less flour may be needed Note: Mashed sweet potato or cooked cereal or squash may be used in the same way as the Irish potato. In using any sub- stitute which has a marked flavor it is better to try the bread first with less than IJ^ cups and add more liquid. Squash rolls are very good. Long Process Cool the mashed potatoes to lukewarm, add the salt and the yeast softened in the warm water and about }4 cup of flour. Mix well, cover and let rise until very light. To the well-risen sponge, add the remaining flour, kneading thoroughly. The dough should be very stiff, as it softens con- siderably in rising. Cover and let rise until double in bulk. Shape into a loaf, cover, let rise again until it has increased 2J^ times in bulk, and bake. Short Process Follow the directions as given above, but add all the flour at once. The dough in this case is so stiff that it is difl5cult to work in all the flour. RYE BREAD 1 cup liquid V& to V4 cake yeast, softened in 1 teaspoon salt 14 cup lukewarm water 214 cups rye flour 2V4 cups white flour Note: The proportion of rye flour used may be increased to 3 cups of rye flour and ^ cup of white if desired. This dough is soft and can be made into the old-fashioned flat loaf. 12 FOOD ECONOMY Long Process Scald the liquid, cool to lukewarm, add the salt, yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour, knead, cover and let rise until double in bulk. Shape into a loaf, cover and let rise again until double in bulk and bake. Short Process Follow the directions as given above, but add all the flour at once. This same method may be used for bread in which buckwheat flour is used. It may be substituted for 3^ to ^ of the wheat flour. The buckwheat bread is dark and has a characteristic flavor. BARLEY BREAD 1 cup liquid % to i/4 cake yeast, softened in

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