Over a pint of rolled oats pour a quart of boiling
water. When cool add one teaspoonful suet, one teaspoon butter, one-half
cup molasses and one-half yeast cake dissolved in a little water. Stir
this thoroughly and then add two quarts sifted flour. Do not knead this
and allow it to rise over night, and in the morning stir it again, and
then put it in well buttered bread pans: let it rise until it fills the
pans and then bake in a moderate oven. It takes a little longer to bake
than white bread.
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