Oatmeal Bread
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
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A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- two cups of boiling water over oatmeal
- ¹⁄₄ cup of sugar
- 1 tablespoon lard
- 1 teaspoon of salt
- 5 cups of flour enough
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Pour two cups of boiling water over oatmeal, cover and let stand until cool.
- Dissolve yeast in a little warm water and add this to the oatmeal and water with ¹⁄₄ cup of sugar, 1 tablespoon lard or butter, 1 teaspoon of salt, add 4 or 5 cups of flour enough to make a stiff dough.
- Then set to rise overnight and in the morning knead the bread and put in greased pan to rise until light.
- Then bake in hot oven 45 minutes.
Plating
Cookware for this recipe
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Saucepan