| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Bread, Osg |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Oats; rolled |
| 2 |
c |
Water; boiling |
| 2 |
tb |
Butter |
| 1/2 |
c |
Brown sugar |
| 1/2 |
ts |
Salt |
| 1 |
|
Yeast cake |
| 1 |
c |
Water; warm |
| 4 |
c |
Flour |
| 1 |
c |
Nut meats |
|
|
Raisins; optional |
INSTRUCTIONS
Cook oats in 2 c. boiling water. Cook to lukewarm. Dissolve yeast in
1/2 c warm water, combine all ingredients. Let rise to double its
size. Put in 2 loaves, let rise again. Bake in moderate oven.
Note: Recipe reformatted a bit. Moderate oven is 350 - 400 F. Time not
given, probably 45 - 60 minutes. Watch closely.
Source: Mrs. Theo J. Butts, Perkins Grange, Erie County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
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