INGREDIENTS

INSTRUCTIONS

Date: Tue, 12 Mar 96 6:01:52 EST
submitted by: Chris_Telladira@ccmail.BENG.VOA.GOV
Here's another one from Lucy's Foreign Service Cookbook:
Mix oatmeal and boiling water and let cool.  Add yeast and 2 cups flour.
Stir well, and let rise until double the original size.  Add salt, oil,
molasses and remainder of flour.  Knead for 10 minutes.  place in three
bread pans and bake at 350 degrees for 40-60 minutes. Makes 3 large loaves
of bread, or a major pile of dinner rolls, cinnamon rolls, etc.
Bread baking tips:
1. When bread browns too fast, cover with a piece of brown paper.
2. Yeast bread that is too porous:  This is caused by over-rising, or
baking at too low a temperature.
3. The crust is dark and blisters:  This is caused by under-rising.  The
bread will blister under the crust.
4. The bread doe does not rise:  This can be caused by over kneading, or
from using old yeast, or killing the yeast by using water that is too hot.
5. If the bread is "crumbly", it may need a bit more kneading.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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