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Oatmeal Bread
 
 

1 cup milk, scalded  ¼ cup rolled oats  ¼ cup brown sugar  1 teaspoon salt  1 package yeast  2 to 2½ cups all-purpose flour  1 tablespoon butter Pour scalded milk over uncooked oats, sugar, salt and fat in mixing bowl. Cool until lukewarm. Dissolve yeast into cooled mixture. When yeast is softened, add 2 cups flour and beat well. Then add remaining flour until stiff batter is obtained. Cover and let rise until double in bulk. Stir batter and turn into well greased bread pan. Press smooth with dampened spoon. Let rise until double in bulk. Bake in hot oven (450° F.) 45 minutes.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.