FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Bread Recipes 4 >  Quaker Oats Bread (1896)

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

QUAKER OATS BREAD (1896)

The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)


Ingredients

• 2 cups boiling water.
• 1/2 cup molasses.
• 1/2 tablespoon salt.
• 1/2 yeast cake dissolved in
• 1/2 cup lukewarm water.
• 1 cup Quaker Rolled Oats.
• 4 3/4 cups flour.



Directions

Add boiling water to oats and let stand one hour; add molasses, salt, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake.

By using one-half cup less flour, the dough is better suited for biscuits, but, being soft, is difficult to handle.

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.

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages