Here's another one from Lucy's Foreign Service Cookbook
3 cups (quick) oatmeal
4 cups boiling water
Mix the above, and let cool
2 packs of yeast that have been dissolved in 1/2 cup of warm water.
2 cups of flour. Stir well, and let rise until double the original
2 tsp salt
4 tbl oil
1/2 cup of molasses
6-7 cups of flour
Knead for 10 minutes. place in three bread pans and bake at 350
degrees for 40-60 minutes.
Makes 3 large loaves of bread, or a ,ajor pile of dinner rolls,
cinnamon rolls, etc.
Bread baking tips:
When bread browns too fast, cover with a piece of brown paper.
Yeast bread that is too porous: This is caused by over-rising, or
baking at too low a temperature.
The crust is dark and blisters: This is caused by under-rising. The
bread will blister under the crust.
The bread doe does not rise: This can be caused by over kneading, or
from using old yeast, or killing the yeast by using water that is too
If the bread is "crumbly", it may need a bit more kneading.
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