Rolled Oats Bread

Ingredients

• 2 cupfuls boiling water
• 2 teaspoonfuls salt
• 2 tablespoonfuls Crisco
• ¥Y% yeast cake
• 1 cupful rolled oats
• ¥% cupful lukewarm water
• ¥% cupful molasses
• Flour

Method

1. 1

   Add boiling water to oats and allow to stand one hour; add molasses, salt, Crisco, yeast cake dissolved in lukewarm water, and flour to make stiff dough; knead well, let rise, knead a very little, divide into two Criscoed bread pans, let rise again and bake forty minutes in moderate oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 57. The excerpt below is the record exactly as published.

% cupful lukewarm water 2 eggs 1% teaspoonfuls salt bs 1 teaspoonful grated nutmeg “‘lour Dissolve yeast cake in lukewarm water. Scald milk and cool, then add yeast, half teaspoonful of the salt and flour to make a drop batter. Set in a cosy place to rise. Cream Crisco with sugar, add eggs well beaten, remainder of salt and nutmeg, add to yeast mixture with enough flour to make stiff dough; let rise again. When risen, make into small balls and place in a Criscoed pan to rise. When light drop into plenty of hot Crisco and cook from four to five minutes until doughnuts are done. Drain on soft paper and dredge with powdered sugar. Sufficient for seventy doughnuts. Raisin and Buttermilk Bread 4 cupfuls flour 2 teaspoonfuls cream of tartar 5 tablespoonfuls Crisco 3 tablespoonfuls sugar 1 teaspoonful salt 2 eggs 1 teaspoonful soda Buttermilk to make soft dough 1 cupful sultana raisins Sift flour, salt, soda and cream of tartar into basin, rub in Crisco fine, add sugar, raisins, eggs well beaten, and sufficient buttermilk to make soft dough. Make into smooth mound, roll out, divide into four pieces, lay on greased tin and bake in moderate oven twenty-five minutes. Sufficient to make four small loaves. Rich Doughnuts 1 cupful sugar 1% teaspoonfuls salt 5 tablespoonfuls Crisco 1 cupful milk 3 eggs 1 teaspoonful grated nutmeg 4 teaspoonfuls baking powder Flour to make soft dough From 4% to 5 cupfuls flour sifted before measuring. Cream Crisco, add sugar gradually, and eggs well beaten. Sift dry ingredients and add alternately to egg mixture. Roll out as soft as can be handled. Cut with cutter and fry in hot Crisco. Heat Crisco until crumb of bread becomes golden brown in sixty seconds. Sufhcient for sixty-doughnuts. Rolled Oats Bread 2 cupfuls boiling water 2 teaspoonfuls salt 2 tablespoonfuls Crisco ¥Y% yeast cake 1 cupful rolled oats Y% cupful lukewarm water ¥% cupful molasses Flour

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