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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.