Ingredients

1 cake yeast
1/2 cup lukewarm water
2 cups boiling water
2 cups rolled oats
1/4 cup brown sugar
2 tablespoonfuls butter, melted
4 cups sifted flour
1 teaspoonful salt

Instructions

Pour 2 cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in 1/2 cup lukewarm water, add butter, then add this to the oatmeal and water.

Add 1 cup of flour, or enough to make an ordinary sponge. Beat well. Cover and set aside in a moderately warm place to rise for 1 hour, or until light.

Add enough flour to make a dough – about 3 cups, and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place, until double in bulk – about 1 1/2 hours.

Mold into loaves, fill well-greased pans half full, cover and let rise again about 1 hour. Bake 45 minutes in a hot oven (400 degrees).

1 cup seedless raisins
2 cups flour
1/2 teaspoon salt
1/3 cup milk
2 teaspoons baking powder
2 tablespoons shortening

Sift the flour, salt, and baking powder into a bowl. Add the shortening and rub in very lightly. Add enough cold milk to hold together, add the raisins and mix.

Place dough on floured board, roll or pat with hands until 1 inch thick. Then cut with biscuit cutter and brush tops with cold milk.

Bake in hot oven (400 degrees) for 20 to 25 minutes.

4 cups bread dough that has risen twice
1/2 cup melted butter or margarine
1/2 cup brown sugar
1/2 teaspoon soda
1/2 teaspoon cinnamon
1 egg (may be omitted)
1/4 teaspoon nutmeg
1 cup chopped raisins

Cream sugar and shortening, beat with egg and work into dough. Add spice and fruit, and last stir in well the soda dissolved in a little warm milk.

Knead for 2 minutes, form into two small round loaves, let rise for 30 minutes. Then with a sharp knife, make two cross cuts on top of each loaf, brush with milk and bake in medium hot oven (375 – 400 degrees) for 40 to 45 minutes.

1/4 cup shortening

1 cup boiling water

1 1/3 cups molasses

3/4 cup brown sugar

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

Place the shortening in a mixing bowl.    Pour the boiling water over it to melt it, and add the molasses and sugar.  Sift, and add the flour, salt, soda, and ginger.  Beat thoroughly.  Turn into a greased baking pan.  Bake at 350 degrees for 30 to 40 minutes.

Caution:  A cake containing both molasses and sugar burns quite readily.

1 cup white flour
1 scant teaspoon salt
1 1/2 cups sour cream
1 level teaspoon soda
1/2 cup peanut butter
2 cups bran
3 tablespoons molasses
1 cup seedless raisins
1 level teaspoon baking powder

Sift together in a mixing bowl the flour, salt, baking powder, and soda.  Add the bran.  Rub in the peanut butter; add sour cream mixed with molasses.  Mix well.  Stir in the raisins; turn into a well-greased pan.  Bake at 350 degrees for one hour.

Buttermilk may be substituted for sour cream if 1/4 cup butter is added.

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3 cups pastry flour
2/3 teaspoon salt
3 teaspoons baking powder
4 tablespoons shortening
2 tablespoons sugar
1/2 cup currents
2/3 cup milk

Sift together flour, salt, and baking powder.  Rub in shortening with fingers.  Add sugar and currents and mix to a soft, light dough with milk.

Pat or roll out on a floured board, to half an inch thickness.  Cut in small rounds and bake on a greased pan at 375 degrees for 10 to 12 minutes.  Serve hot.

3 tbsp granulated sugar
1 cup all purpose flour
1 cup whole wheat flour
1tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup butter or margarine
2 eggs, lightly beaten
1/3 cup milk
1/2 cup raisins

Preheat the oven to 425°Fahrenheit.

Combine the sugar (keep 1 tsp of sugar aside), flours, cinnamon, nutmeg, salt and baking powder in a bowl and cut in butter with a pastry blender or two knives. The mixture should resemble coarse crumbs.

Keep 1 tbsp of the beaten egg aside. Add remaining egg, raisins and milk to the flour mixture and combine gently. Sprinkle flour on your kitchen counter, turn out the flour/egg mixture and kneed about 5 times. After kneading, pat the dough into a 3/4inch thick circle and divide into 8 wedges.

Put the wedges on a greased baking sheet, brush with the reserved egg and sprinkle with remaining sugar.

Bake in the oven for about 18 to 20 minutes or until nicely browned. Serve warm with a soup or salad. Delicious!

1 cup milk
3 tablespoons shortening
2 tablespoons sugar
2 1/2 teaspoons salt
1 yeast cake
6 1/2 cups flour

1.  Add 1 cup water to the milk and heat.
2.  Add shortening, sugar, and salt.
3.  Dissolve yeast cake in 1/4 cup lukewarm water and add this to the mixture.
4.  Stir in 3 or 4 cups flour and beat well.
5.  Cover.  Set in a warm place to rise overnight.

In the morning:
1.  Add enough flour to make a firm dough.
2.  Knead on a floured board until smooth and elastic to the touch.
3.  Cover and set in a warm place to rise until treble (triple) in bulk.
4.  Knead again.  Shape into loaves.  Put in greased pans.
5.  Cover and let rise again until double in bulk.
6.  Bake at 350 degrees for 50-60 minutes.