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Oatmeal Buns
Harriet Stanley
1
2
1
½
cup quick oatmeal
cups boiling water
teaspoon salt
2 eggs
2 packages dry yeast
½ cup warm water
5½ - 6 cups flour
cup molasses
1/3 cup shortening
Mix quick oatmeal and 2 cups boiling water. Add salt, molasses, and shortening.
Boiling water will melt the shortening.) Let cool. Then add eggs and dry yeast dissolved
(
in ½ cup warm water. Add 5½ - 6 cups flour. Dough will be soft. Let rise once, then
form buns. Grease hands as dough is sticky. Let rise again. Bake 20 minutes at 350º.
I use my Oster bread hooks for these. Grease the top of the hooks so dough won't climb
them. Easy & fast.
Oatmeal Bread
DoLores Kounovsky
2
1
¼
½
½
1
packages dry yeast
cup warm water
cup dark molasses
teaspoon salt
cup flour
¼ cups scalded milk, cooled to
lukewarm
¼ cup honey or molasses
1 egg
2 teaspoons salt
2 cups flour
2 tablespoons soft shortening
1 cup quick rolled oats
3 ½ cups flour
Makes 2 or 3 Loaves.
In a large bowl combine yeast, warm water, dark molasses, salt and ½ cup flour. Beat
until smooth and let stand in a warm place about 15 minutes. Add scalded milk, honey or
molasses, egg, salt, 2 cups flour, shortening and oatmeal. Beat 2 minutes with an electric
mixer. Gradually add about 3 ½ cups more flour. Form into smooth ball, cover bowl
and let stand 10 minutes. Knead dough for 5 minutes and shape into 2 or 3 balls. Cover
with bowl and let rest 10 minutes more. Shape into 2 or 3 loaves and place in 2 standard
loaf pans or 3 - 8" x 4" pans. Cover and let rise in a warm place 45 to 60 minutes, or until
doubled in bulk. Bake at 375º for 35-40 minutes.
Mother's Whole Wheat Bread
Alice Sullivan
4
7
1
2
cups whole wheat flour
cups white flour
cake yeast
3 tablespoons molasses
4 tablespoons shortening
3 teaspoons salt
½ tablespoons sugar
3 ½ cups water
Bake 1 hour in 375º oven.
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