THE USE OF OATS


COOKED OATMEAL BREAD

3 cups thick cooked oatmeal
2 tablespoons fat
1-1/2 tablespoons salt
3 tablespoons molasses
1-1/2 cakes yeast
3/4 cup lukewarm water
About 5 cups flour

To oatmeal add the sugar, salt and fat. Mix the yeast cake with the
lukewarm water, add it to the other materials and stir in the flour
until the dough will not stick to the sides of the bowl. Knead until
elastic, ten to fifteen minutes, moisten the top of the dough with
a little water to prevent a hard crust forming, and set to rise in a
warm place. When double its bulk, knead again for a few minutes. Shape
into loaves and put into greased pans. Let rise double in bulk and
bake in a moderate oven for about 50 minutes.


OATMEAL BREAD

2 cups rolled oats