Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 81

Table of Contents

2 cups boiling water

½ cup molasses

½ tablespoon salt

1 tablespoon butter

½ yeast cake dissolved in

½ cup lukewarm water

1 cup Rolled Oats

4½ cups flour

Add boiling water to oats and let stand one hour; add molasses, salt, butter, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake. By using one-half cup less flour, the dough is better suited for biscuits, but, being soft, is difficult to handle. To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape.