1 c Rolled Oats 1/3 c Sugar
1 c Boiling Water 1/3 c Molasses
1 1/2 tb Crisco 1 tb Salt
1 Yeast Cake 6 c Bread Flour
1 c Scalded Milk — cooled
Combine the rooled oats and the water. Let stand until the oats
swell. Add the Crisco. Proof the yeast in the milk with a pinch of
the sugar. Combine the remaining ingredients with the oat and yeast
mixtures, knead well, and let rise until doubled in bulk. Knead
again, then put into buttered loaf pans. Let rise again until almost
doubled in bulk.
Bake 45-50 mins at 350 F. Makes 3 loaves.
Yields
3 servings
