Post by JJ Judkins on May 9, 2011 17:34:35 GMT -6
Oatmeal Bread
Four cups boiling water or fresh milk, two cups oatmeal, one teaspoon salt, two tablespoons, soft sweet butter, two-thirds cup dark honey or molasses, one cake yeast, nine to nine-and-half-cups sifted flour. Pour boiling water or scalded milk over the oatmeal and butter. Cover and let stand for one hour to soften oats. Add salt, honey and vest, dissolved in the luke-warm water. Add flour gradually, beaten it in well. Cover , let rise in a warm place, free from drafts, until doubled in bulk. Cut down several times with a knife. Knead well, shape into loaves and cover. Again, let rise in a warm place until doubled in bulk. Place in buttered and lightly-floured bread pans, let rise until the dough reaches top of pans. Bake in a moderate stove for forty-live minutes, or until the loaves are golden brown and crusty. Tap bread with fingers. If they sound hollow. they are done. Turn out of pants, let them rest on sides on top of pans, or on wire rack. Cool.
Four cups boiling water or fresh milk, two cups oatmeal, one teaspoon salt, two tablespoons, soft sweet butter, two-thirds cup dark honey or molasses, one cake yeast, nine to nine-and-half-cups sifted flour. Pour boiling water or scalded milk over the oatmeal and butter. Cover and let stand for one hour to soften oats. Add salt, honey and vest, dissolved in the luke-warm water. Add flour gradually, beaten it in well. Cover , let rise in a warm place, free from drafts, until doubled in bulk. Cut down several times with a knife. Knead well, shape into loaves and cover. Again, let rise in a warm place until doubled in bulk. Place in buttered and lightly-floured bread pans, let rise until the dough reaches top of pans. Bake in a moderate stove for forty-live minutes, or until the loaves are golden brown and crusty. Tap bread with fingers. If they sound hollow. they are done. Turn out of pants, let them rest on sides on top of pans, or on wire rack. Cool.