"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Oatmeal Bread, by Sharon, is from The Shires/Neal Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup rolled oats 1/3 cup molasses 2 teaspoons salt 1 1/2 cup boiling water 2 packages dry yeast 1/2 cup lukewarm water 2 beaten eggs 7 to 7 1/2 cups flour 1/4 cup shortening
Combine oats, molasses and salt. Pour boiling water over and cool to lukewarm. Dissolve yeast in lukewarm water; add to oat mixture along with eggs and 2 cups flour. Beat, add shortening, beat well. Add rest of flour.
Bake at 375 degrees for 40 to 50 minutes. Makes two loaves.
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