SC - Pennsic Cookery Class Suggestions: Long

[Philip & Susan Troy]

I am in the process of going through my recipes and transfering them to disk. 
 I came across this recipe for oatbread from the Quaker Oats people. I 
haven't made it for years, but everytime I did make it, my family loved it.
It always struck me as a "hearth" loaf (well, if you don't put it into pans) 
and while not period, exactly...it could be "period - like!"
YIS, Phillipa


HINTS OF HONEY LOAF

2 packs yeast				2 1/2 tsp salt
1/2C warm water				6 C flour
2 1/4C milk scalded			2 C qoats, uncooked
1/4C shortening				1/3 C honey

Dissolve yeast in water
Pour milk over shortening, honey & salt; cool to lukewarm.
Stir in 2 cups of flour.
Add dissolved yeast & oats; mix well.
Stir in enough additional flour to make a soft dough.
Turn out onto a lightly floured surface & knead until smooth & elastic
Shape into a ball & place into a greased bowl, turning once to coat the top 
surface,
Cove & let rise for 1 hour.
Punch down and let rest for 10 minutes.
Divide dough in half, roll out each half to form a 15 X 9" rectangle.
Roll up, starting with the narrow end, pressing together the seam to seal.
Place in 2 greased loaf pans.
Cover & let rise for 45 minutes.
Bake @ 375 for about 45 minutes.
Remove from pans & cool on wire racks.
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