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Oatmeal Bread provides a remarkable amount of nourishment at slight expense. Chopped nuts (one-half cup) gives this Bread an even more tempting flavor. It is best when cut the day after baking; use a very sharp knife.
1 cake Fleischmann’s Yeast
1/2 cup lukewarm water
2 cups boiling water
2 cups rolled oat
1/4 cup brown sugar
2 tablespoonfuls lard or butter, melted
4 cups sifted flour
1 teaspoonful salt
Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shorten¬ing and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for one hour, or until light.
Add enough flour to make a dough—about three cups, and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place, until double in bulk—about one and one-half hours.
Mould into loaves, fill well-greased pans half full, cover and let rise again about one hour. Bake forty-five minutes in a hot oven.
One-half cup of chopped nuts may be added, if desired.
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