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Oat Bread - 1964 Recipe

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This recipe for Oat Bread - 1964, by , is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jean Merritt

Category:
Category:

Ingredients:  
Ingredients:  
1 cake compressed dry yeast
1/4 c lukewarm water
1 c milk, scalded
1 c boiling water
1/4 c shortening
1/4 c firmly packed light brown sugar
2 tsp salt
2 c old fashioned rolled oats
3 1/2 to 4 c flour

Directions:
Directions:
Soften yeast in lukewarm water or dry yeast in warm water. Pour scalded milk and boiling water over shortening, brown sugar, salt, and oats and cool to lukewarm. Stir in 1 cup flour. Add softened yeast. Stir in enough more flour to make a soft dough.
Turn dough out on floured board or canvas and knead until smooth and satiny, about 10 minutes. Round dough into ball, place in greased bowl, and brush lightly with melted shortening. Cover and let rise in warm place until nearly double in bulk, about 1 1/2 hrs. Punch down dough, cover, and let rest for 10 minutes. Divide in half and form into loaves.
Place in 2 greased loaf pans. Brush tops with melted shortening. Cover and let rise until nearly double in bulk, about 45 minutes. Remove from pans and brush lightly with melted butter.

**No baking instructions

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
4 hrs with rising
Personal Notes:
Personal Notes:
Jean Roselene Marcell Merritt (1908 - 2001)
Married September 1929 to Rev. Walter Peter Merritt (1907 - 1990), Pastor of Harrisville Holiness Church

 

 

 

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