Oatmeal Bread

Ingredients

• one quart of fresh oatmeal
• two quarts water
• one quart of fine flour
• one-half cup sugar
• one tablespoonful of fine salt
• two tablespoonfuls baking powder

Method

1. 1

   Let oatmeal stand overnight in water; when ready to bake, add flour, sugar, salt, and baking powder; mix with a spoon; no kneading is required; if too stiff, add water.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 32. The excerpt below is the record exactly as published.

OATMEAL BREAD. One half pint oatmeal, one and one-half pints flour, one saltspoonful of salt, three teaspoonfuls baking powder, three-fourths pint milk ; boil the oatmeal in one pint and a half salted water for one hour. Then dilute it with the milk. Set aside to get perfectly cool. Sift together flour, salt, powder, and when the oatmeal preparation is coldiplace it ina bread bowl; add it to the flour, etc. ; YEAST AND BREAD. : a 111 mix smoothly together, pour from the bowl into the greased tin, and bake in a moderate oven three-fourths an hour ; protect the loaf with paper first twenty minutes. RYE BREAD. One pint rye flour, one-half pint corn meal, one-half pint wheat flour, one teaspoonful sugar, one teaspoonful of salt, two teaspoonfuls baking powder, one tablespoon- ful of lard, three-fourths pint milk. Sift together rye flour, corn. meal, flour, sugar, salt, and powder ; rub in the lard cold ; add milk, mix into smooth batter, as for cake ; pour into a well-greased-tin, bake in moderate oven forty- five minutes. Protect loaf with paper first twenty minutes. CEREALINE BROWN BREAD. Two cups cerealine, one cup graham flour, one-half cup molasses, one teaspoonful of salt, one cup rye meal, two cups sour milk, one teaspoonful of soda. Add the soda and salt to the sour milk; stir all the dry ingredients to- gether; pour over all the milk and molasses, and mix thoroughly ; put into a well-greased bread mould, and steam five hours constantly, and when water is added to the steamer, be sure it is boiling hot. CORN BREAD. Four cups of corn meal, two cups wheat flour, one cup of sweet milk, two cups of sour milk, one tablespoonful of shortening, one heaping teaspoonful of soda thoroughly 112 DORA’S COOK BOOK. dissolved in the sour milk, one tablespoonful of salt, one half cup sugar. Steam two hours ; bake one. BATTER BREAD. Two quarts white Indian meal, one cup cold boiled rice, three eggs, well beaten; one tablespoonful melted butter, two and a half cups sweet milk; one teaspoonful salt, one-half teaspoonful soda. Stir the eggs into the milk ; then the meal, salt, butter, and, last of all, therice. Beat all three minutes and bake in shallow pans in a quick oven. | GRAHAM BREAD. Two quarts of unbolted flour, one quart milk, two tablespoonfuls of molasses, and teaspoonful of soda. OATMEAL BREAD. One quart of fresh oatmeal, two quarts water, let stand over night; when ready to bake add one quart of fine flour, one-half cup sugar, one tablespoonful of fine salt. two tablespoonfuls baking powder

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