Oatmeal Bread – 1953

75-year logoAs Illinois Country Living celebrates its 75th year, so do the recipes pages. From the very first issue, recipes and homemaking tips were a part of the magazine. We thought it was only appropriate to go back and include recipes across the years. This month, we have one recipe from each decade including the first recipe from the inaugural issue for rhubarb pie.

Oatmeal Bread - 1953

Course Breads and Rolls
Servings 2 loaves


  • 2 c. boiling water
  • 2 c. rolled oats
  • 1 T. butter
  • 1/2 c. molasses
  • 1/2 t. Salt
  • 1 cake yeast (is equal to 1 pkg. of dry yeast)
  • 1/2 c. lukewarm water
  • About 5 c. flour


  • Add boiling water to rolled oats; let stand one hour.
  • Add butter, molasses and salt, then yeast which has been dissolved in lukewarm water.
  • Add flour to make stiff dough, turn out on floured surface and knead lightly.
  • Place dough in greased bowl, cover and let stand in warm room overnight.
  • Next morning, shape into loaves, place in greased loaf pans and let rise until double in bulk.
  • Bake in moderate oven (350-375 degrees F) about 45 to 50 minutes.
  • Remove from pans, brush with butter if desired and cool. Makes two loaves.