Rolled Oats Bread

Ingredients

• 2 cups boiling water
• 2 tbls. Crisco or lard
• 1 cup rolled oats
• 2 t-spoons salt
• 1/2 cup molasses
• 1 yeast cake
• 1/2 cup luke warm water

Method

1. 1

   Add boiling water to rolled oats and allow to stand one hour.

2. 2

   Add molasses, salt, shortening and dissolve yeast cake.

3. 3

   Add flour to make stiff dough, knead well, let rise.

4. 4

   Knead very little.

5. 5

   Divide into two bread pans, let rise again, bake 40 minutes in moderate oven.

6. 6

   Enough for two small loaves.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 19. The excerpt below is the record exactly as published.

1/2 cup luke warm water. Stir in from five to seven cups flour or enough to make a good dough, set in warm place over night. Next morning BREAD, BATTER CAKES AND WAFFLES 41 knead for 15 or 20 minutes. Mould into loaves and let rise again Bake about 40 minutes in moderate oven. Mrs. Edwin Beaver. VIRGINIA SALT RISING BREAD 3 qts. sifted flour. 1 tbls. lard. 1 cup milk. 2 cups water. 1 tbls. sugar. 1 tbls. salt. Put two cups boiling water in pitcher. Add milk, sugar, 3 cups flour and 1 t-spoon salt. Stir well. Cover pitcher and set in pan of moderately warm water 3 hours. Keep at uniform tem- perature. Beat well; afterwards do not disturb. In 2 hours it should be light. Mix salt and lard in balance of flour. Pour yeast in this. If not sufficient to make moderately soft dough, add little more water; knead well and mold in loaves. Put in warm oven to rise. Bake slowly. Mrs. Bun Wylie. DELICIOUS SALT RISING BREAD, (should be made in hot weather). 11/2 cups milk. 3 scant tbls. lard. 2 qts. flour. 1 tbls. salt. 1/3 cup corn meal. 1 cup boiling water. Scald meal with V^ cup hot milk. Stand mixture over night in covered bowl, then add 1/2 cup boiling water and 1/2 cup milk mixed. Stir well and thicken to consistency of waffle batter with part of flour. Set in sun about 21/2 hours. Put salt, sugar and shortening in balance flour. Add above yeast with 1/2 cup milk and V2 cup boiling water ; rinse the bowl, from which the yeast was emptied and add to mixture. Be sure to knead bread well. Mold in loaves set in sun to rise until level with top of pan. Bake in moderate oven. Mrs. T. D. Longino. ROLLED OATS BREAD (NEW ENGLAND RECIPE). 2 cups boiling water. 2 tbls. Crisco or lard. 1 cup rolled oats. 2 t-spoons salt. 1/2 cup molasses, 1 yeast cake

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