Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Rolled Oats Bread
  Third Bread Rye Biscuit  
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Rolled Oats Bread

2 cups boiling water
1/2 yeast cake dissolved in
1/2 cup molasses
1/2 cup lukewarm water
1/2 tablespoon salt
1 cup rolled oats
1 tablespoon butter
5 cups flour

Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape, or drop from spoon into buttered muffin tins.


CONTENTS · BIBLIOGRAPHIC RECORD
  Third Bread Rye Biscuit  
 
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