Oatmeal Bread.
Boil 2 cups of oatmeal as for porridge, add ½ teaspoonful salt, and
when cool, ½ cup molasses, and ½ a yeast cake; stir in enough wheat
flour to make as stiff as it can be
stirred with a spoon; put it into 2
well-greased tin pans and let stand in a warm place until very light;
bake about an hour and a quarter. Do not cut until the next day.
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