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Show I Old -Time Flavor I imii.iiii, ii i. ...... n ... I mill .JjJH II , J.MIJI.I imi i..u ; ' 1 , -ym N 'iV' --a WnWi.-iitK '- '" - OATMEAL BREAD 1 cake compressed 1 tablespoon salt yeast H cup brown Bugar J cup lukewarm 1 cup rolled oata water 1 cup boiling water 1 teaspoon sugar 1 cup cold water 4. cup Spry cups sifted (triple-creamed all-purpose flour shortening) (about) Crumble yeast into small bowl. Add lukewarm water and sugar and set in warm place until it becomes light and spongy (about 15 minutes). Combine Spry, salt, brown sugar, and rolled oats in large bowl and add boiling water. Stir until Spry is melted, then add cold water. Add yeast mixture. Add flour gradually, mixing very thoroughly until a stiff dough is formed. Knead dough on floured board until smooth. Place in bowl greased with Spry. Brush dough with Spry, cover, and let rise in warm place until double in bulk (about 2 hours). Shape dough into loaves and place in bread pans greased with Spry. Let rise until double in bulk (about 1 hour). Bake in hot oven (425 F.) 15 minutes, then reduce temperature to moderately hot oven (375 F.) and bake 30 minutes min-utes longer. Remove from pans and brush crusts with Spry. Makes 2 loaves. (All measurements in this recipe are level) |
