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Public Domain Recipes
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Oatmeal Bread II

Ingredients

Directions

  1. Pour boiling water over rolled oats and shortening ; allow to cool.
  2. Add other materials and mix according to usual method.
  3. Bake longer than wheat bread.

Other Information

Author: Person.Edith Church, Person.Bertina A Leete

Source: Practical Patriot Recipes (1918-01-01)

Category: Bread

Measure: avoirdupois

Ingredient: rolled oat, water, molass, salt, shortening, yeast cake, flour

Equipment: measuring cups, measuring spoons, dutch oven

See Also

Blitz Torte - Custard Filling

by: • National Park Service, Smithsonian Institution • Festival of American Folklife: German Recipes (1976-01-01)

Dessert • avoirdupois • flour, yeast cake, sugar, milk, water, salt, shortening • measuring cups, measuring spoons, stove, egg beater

Kraut Runza - Bread Dough

by: • National Park Service, Smithsonian Institution • Festival of American Folklife: German Recipes (1976-01-01)

Bread, Meat • avoirdupois • flour, yeast cake, sugar, milk, water, salt, shortening • measuring cups, measuring spoons, oven, bowl

Butter Semmels

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Bread • avoirdupois • potato, egg, shortening, yeast cake, sugar, water, salt, flour • measuring cups, measuring spoons, rolling pin, egg beater, knife

Shoo-Fly Pie

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Dessert • avoirdupois • brown sugar, shortening, flour, baking soda, salt, nutmeg, molass, ginger, cinnamon, clove, water • measuring cups, measuring spoons, oven, pie pan

Molasses Bran Brown Bread

by: Stout State College Home Economics Club • Stout's Favorites (1955-01-01)

Bread • avoirdupois • bran, raisin, shortening, molass, water, egg, flour, salt, soda, cinnamon • measuring cups, measuring spoons, bowl, dutch oven, baking pan, pot, stove