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Oatmeal Bread

(May be completed in Five Hours) 1 Cupful Boiling Water 1 Cupful Milk 14 Cupful Molasses 2 Cupfuls Rolled Oats 1/2 Teaspoonfuls Salt 1 Tablespoonful Snowdrift 1 Compressed Yeast Cake 1/2 Cupful Tepid Water or Milk 5 Cupfuls Bread Flour Put the rolled oats, salt and Snowdrift in a bowl and pour over the milk and water, which should be combined and brought to boiling-point. Cover and let stand an hour. Then add the molasses and the yeast, dissolved in the tepid water. Beat in the flour, cover, and let rise until doubled in bulk. Beat again and transfer to two medium-sized bread pans, which have been rubbed with Snowdrift. Cover and when nearly doubled in bulk, bake for fifty minutes in an oven at 375 degrees F., for the first two-thirds of the time, then reduce to 350 degrees F., (a moderate oven) to finish drying out the bread. When done, rub over with Snowdrift to keep the crust soft.