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Flour (Make same as Rolled Oats Bread)
Make same as Rolled Oats Bread. 1 cup scalded milk 1 cup boiling water 1 tablespoon lard 1 tablespoon butter 1/3 cup brown sugar
This is a variation entry, not a standalone recipe: it lists only the liquids, fats and sweetener that differ from the Rolled Oats Bread it points to. You need the parent recipe in front of you for the flour, yeast, salt, kneading and baking.
- What is missing hereThe entry gives no flour weight, no yeast and no salt, because those come from the base recipe. Do not attempt to scale or improvise from this list alone.
- Scalded milkScalding raw milk helped keep it from souring the dough; modern bakers also credit it with deactivating whey proteins that slacken dough. Pasteurised milk needs neither, and plain warm milk works if you skip the step.
- Temperature before the yeastA cup of scalded milk plus a cup of boiling water will be far too hot for yeast. Let the mixture fall to about 105-110F before the yeast goes in, or the loaf will not rise.
- Yeast cakeIf the parent recipe calls for a compressed yeast cake, cakes of this type were commonly around 0.6 oz; half a cake corresponds to roughly 1 to 1 1/4 teaspoons of active dry or instant yeast. Watch the dough rather than the clock.
- LardLard here is for tenderness and keeping quality. Modern leaf lard or shortening substitutes directly; butter in place of both fats will give a slightly richer result.
- Brown sugarIf the oat loaf is sweetened with molasses, the third of a cup of brown sugar here takes its place. Dark brown sugar will push the flavour back toward molasses.
- OvenThe entry gives no oven instruction; take it from the base recipe. As modern guidance, a loaf of this type is done at an internal temperature of 195-205F.
Cookbooks of this period saved paper by chaining recipes together, and one-line variations that assume the reader has just read the page above are common. The bread chapter reflects a moment when household baking was moving toward compressed yeast, sold by the cake at the grocer, which made a same-day loaf possible in an ordinary kitchen. The combination of scalded milk, boiling water and a little sugar and fat is characteristic of the American soft white loaf of the era, distinguished from a lean water dough by its tender crumb and its keeping quality.