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.
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