Oatmeal Bread


2 cups boiling water poured over
1 cup oatmeal
1 teaspoon salt
lard the size of an egg (I use regular shortening)
Cool and then add:
2/3 cup molasses
1 package yeast dissolved in 1/4 cup tepid water


Stir, then knead in enough flour to make a soft dough (I use 5-½ to 6 cups of flour). Cover and let rise until double.

Grease and flour 2 small bread pans. Turn dough out of bowl onto floured surface and knead briefly, adding more flour if necessary to keep it from being sticky. Divide into two loaves and put into pans, then cover and let rise until double. Bake 35 to 40 minutes at 350 degrees F. Remove from pans and brush tops with butter while still warm.

Cooking & Recipes


2 small loaves


Ruth Youngblood, Plaistow, New Hampshire

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