Oatmeal Bread

Ingredients

• One cup molasses
• 2 cups rolled oats
• 4 cups boiling water
• 5 cups sifted Dousman's Best Patent flour
• 1 tablespoon salt
• 1 tablespoon butter
• 1 cake compressed yeast

Method

1. 1

   Put the boiling water over the oatmeal and let stand until lukewarm, then add molasses, butter, and salt, then the yeast, adding flour last.

2. 2

   Beat it good with a spoon.

3. 3

   Let rise overnight, heat again in the morning and put in pans to rise almost to top of pans and bake 2 hours in a Jewel Range.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 44. The excerpt below is the record exactly as published.

Oatmeal Bread. One cup molasses. •> cujjs rolled oats, 4 cups boiling water, S cups sifted Dous- nuui-s Best Patent flour, 1 tabhspo.ni salt, i tablespoons butter, 1 cake compressed veast. Put the boiling water over tl;e oatmeal and M stand nn il nkewarm, then add molasses, butter and salt, then the yeast, adding flour las . Beat it good uith a spoon. Let rise over night, heat again in the morning and put in P;^"/^- ^^^ rise almost to top of pans and bake 2 hours m a Jewel Bange. l^onot cut same V •, • 1 ' AIhs C. L. Si'ORLin'. ><egaunee. day as it js made. •'^'' . ^. i-^- c> Oatmeal Bread. One-half pint oatmeal. 1^ pints Dousmans Best Patent flour, lA teaspoon salL 2 teaspoons Koval Baking Powder, ^^ pint in. k. Boil oatmeal m 1^2 P^t of slightly salted water for 1 hour. Add milk and let coo : then idace in boul. Sle^e Jo^-ther flour, salt and baking ix.wder and add. Mix thoroughly until smooth and bake 45 minutes in a Jewel Bange. Oatmeal Brown Bread. Mix a pint of rolled oats, a pint ot rolled wheat, halt a pint of f ^>^^'''^|^;|' >^: low cornmeal, half a pint of whole wheat flour and one teaspoonful of salt. Dissohe ^6 vSUPERTOR COOK BOOK a teaspoon fill of Ijicarlioiiatc of soda in "3 tahk'spooji fills of wai'iu Avaicr; add it to lialf a pint of Xew Orleans molasses; stir and add this to a pint of thick, sonr milk; mix witli drv ingredients. Ponr in a greased l3rown-l)read mould, and l)oil or steam continuously for 4 hours. Brown Bread. Two cups sweet milk. 1 cup sour milk. 1 heaping cii|.) eornmeal, 1 ]iea])ing cuj; rye flour. 1 heaping cup graliain ilour, 1 heaping teaspoon of soda, i/. cup of mo- lasses, 1 cup of raisins, or raisins and currants, floured,- 1 heaping teaspoon of salt. Steam 3 hours in covered tins. Stand in oven in JcAvel Kange 10 ininutes to dry out. ^[rs. Minnie B. Tillson. Brown Bread. One-half cup molasses, Y2 ^'^M' ^"^i^" itiilk, 1 cup t-onimcnl, ^ cup graham ilour. •■54 cup wheat flour, 1 cup raisins, ^li.v well, then add 1 cu]) of sweet milk in which a teaspoon of soda lias keen dissolved. Steam ;? hours. ]\Ii!S. D. D. IiAxdall. Brow^n Bread. One pint of yellow eornmeal, 1 pint of graham flour, 3 cups of sour milk, 2 tea- spoons of soda, 1 cup of molasses. Steam 3 hours. Mrs. D. Caimpbell. Brow^n Bread. One egg, 1/2 cup lirown sugar, Y2 cup molasses, 2 cups sweet milk and 3 tea- spoons leaking powder (or 2 cu])s sour milk and two teaspoons soda), 'Sy^ cujjs of graham flour, 1 scant teaspoon salt. Bake from Yj to 1 hour in a Jewel Range. Brow^n Bread with Raisins. Sift 1 cupful each of eornmeal, rye meal and entire wlicat flour: add 1 iea- spoonful of salt, 21/^ of soda, 2 of melted butter, 1% cupfuls of water, ^/i of a cupful of molasses, a few raisins. Beat, turn into a mould and steani 4 hours. Decorate with bunches of raisins. Steamed Brown Bread. One cup wheat flour, 2 cups graham flour, 1 cu]) New Orleans molasses, 1 cup sour milk, 1 teaspoonful soda. Steam 2 hours. Bake 10 minutes in Jewel Range. Mrs. Shaddick. Steamed Bro\vn Bread. One cup sour milk, 2 cups graham flour, I/2 cup molasses, V2 cup raisins, 1 tea- spoonful soda, 1/2 teaspoonful salt. Steam IVo hours. Mrs. M. E. Lamb. Steamed Brown Bread. Two cups graham flour, 1 cup sour milk, 1 teaspoon soda, % cup molasses, 1 cup raisins and y^ cup chopped nuts. Steam VA hours. Mrs. D. D. Randall. Brow^n Bread Baked. Two and one-half cups Graham flour, % cup eornmeal. % cup molasses, 2I/2 cups sour milk, 1 teaspoon soda, 1 egg. Bake in a Jewel Range. Mrs. D. D. Randall. Entire Wheat Bread. One cpiart entire wheat flour, 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of Royal Baking PoAvder. Mix all together; add sufficient liquid — Avater, milk or equal portions of each. Turn at once into a greased tin and bake 1 hour h^ a JcAvel Range. Corn Bread. One tablespoon sugar^ 1 cup sweet milk, 1 cup eornmeal, 1 cup Dousman's Best SrPl':KIOR COOK liOOK 67 Patent Hour, 'i teaspoons hakino- ])<)\v(ler, Yj toasj.oon salt, 2 e-i«is well beaten, •.' large tal)lesi)()()ns of hutter, ineltcd. l^ake about :35 minutes in a .lewel Kaiige. ' :\rKs. A. 15. :\riN'i:i:. Boston Corn Bread. One euj. ^weet niills. "i eu|)> sour milk, % eu]) molasses, 1 euj) Duusmairs Best Patent Hour. I cups eornmeal, "2 teasi)oons s.xla. Steam :! hours and l)ro\vii a fcw minutt s in the oven. Steamed Corn Bread. On,, eup eornmeal. % eup Dousman's Best Patent iinur. 1 eup sour milk Mi .•up New Orkans molasses. 1 small tcaspoonful of soda, a litlle salt. Mix Hht- oughly ami stean, ;5 hours. ^1'=^- SiiAi.i.uK. Graham Bread. One-half teaspoon soda dissolved in U eup molasses. A.ld 'i tablespoons butter

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