Vintage recipes: Oatmeal heritage bread, oat batter bread & country oat cornbread
Oatmeal heritage bread
1-1/2 cups boiling water
1-1/4 cups Quaker Oats (quick or old fashioned, uncooked)
1/2 cup molasses
1 tablespoon margarine
1-1/2 teaspoons salt
3/4 cup warm milk (110° to 115°F)
1 pkg. active dry yeast
5 cups all-purpose flour
1. IN large bowl, combine boiling water, oats, molasses margarine and salt; mix well. Cool to lukewarm
2. DISSOLVE yeast in milk.
3. ADD dissolved yeast mixture to oats mixture; mix well
4. STIR in 4/2 cups flour (dough will be very stiff).
5. KNEAD in remaining flour on lightly floured surface. Shape dough to form a ball.
6. PLACE in large greased bowl, turning once to coat surface.
7. COVER; let rise in a warm place for 1-1/2 to 2 hours, or until double in size.
8. PUNCH dough down. Knead on lightly floured surface about 5 minutes.
9. DIVIDE dough in half. Roll out each half to form 1 2×8-inch rectangle
10. ROLL up rectangle beginning with longer end. Pinch together seam and edges to seal.
11. GREASE two 8×4-inch loaf pans; Place dough in prepared pans
12. COVER; let rise Wi to 2 hours or until nearly double in size
13. HEAT oven to 350°F
14. BAKE loaves for 60 to 65 minutes.
15. COOL 10 minutes; remove from pan. Cool completely on wire rack.
Makes two 8×4-inch loaves
Oat batter bread
3/4 cup boiling water
1/4 cup firmly packed brown sugar
3 tablespoons margarine
1 teaspoon salt
1 pkg. active dry yeast
1/2 cup warm water (110° to 115°F)
1 cup Quaker Oats (quick or old fashioned, uncooked)
2-1/2 to 3 cups all-purpose flour
1. IN large bowl, combine boiling water, sugar, margarine and salt; cool to lukewarm.
2. DISSOLVE yeast in warm water.
3. STIR dissolved yeast, oats and egg into lukewarm water mixture. Add I cup flour; beat until smooth.
4. STIR in enough of remaining flour to make stiff batter.
5. COVER; let rise in warm place about 1-1/2 hours or until double in size.
6. GREASE 8×4-inch loaf pan.
7. STIR down batter; spoon into prepared pan.
8. LET rise, uncovered, in warm place about 30 minutes or until top of batter is almost to top edge of pan.
9. HEAT oven to 375 F.
1O. BAKE for 35 to 40 minutes.
11. REMOVE from pan; cool at least 1 hour before slicing.
Makes 1 loaf
Country oat cornbread
6 tablespoons vegetable oil
1-3/4 cups all-purpose flour
1 cup cornmeal
1 cup oats (quick or old fashioned, uncooked)
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1-1/2 teaspoons baking soda
2 cups buttermilk
1/2 cup green onion slices (4 medium green onions)
1. HEAT oven to 375 F.
2. PLACE 2 tablespoons oil in 10-inch oven-proof skillet.
3. PLACE skillet in oven to heat oil; tilt to coat evenly.
4. COMBINE flour, corn meal, oats, sugar, baking powder, salt and soda in large bowl.
5. STIR in remaining 4 tablespoons oil, buttermilk, eggs and qreen onion slices; mix well.
6. POUR into hot, prepared skillet.
7. BAKE about 30 minutes or until golden.
Makes 10-inch skillet of cornbread