Sunday, October 13, 2019

Swedish Oatmeal Bread - Mrs. Levi Tressier

Swedish Oatmeal Bread

1 pkg dry yeast or compressed yeast
1/2 cup warm water
2 cups quick cooking rolled oats
1/2 cup dark molasses
1/2 cup shortening
2 tsp salt
2 cups boiling water
6 to 6 1/2 cups all purpose flour

Soften yeast in warm water. Combine rolled oats, molases, shortening, salt and boiling water in a large bowl. Blend well. Cool. Add flour to form a stiff dough. Knead on well-floured surface until smooth. Let it set for 10 minutes. Place in a greased bowl and cover. Let rise in 85 to 90 deg. temperature until light and double in size (about 30 minutes). Punch down. Let rise about 30 min. Then divide dough in 3 parts. Make into loaves. Let rise until doubled (about 1 hour). Cover pans. Use 9 x 5 x 3 pans. Bake in 350 deg oven for 40 minutes. Cool on racks.
- - Mrs. Levi Tressier
Trinity Treasures 1966

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