YEAST BREADS STREAMLINED Easy Oatmeal Bread 1 cup boiling water 1⁄2 cup rolled oats 3 tbsp. soft shortening 1⁄4 cup light molasses 2 tsp. salt 1⁄4 cup warm water (not hot—110 to 115°) 1 pkg. active dry yeast 1 egg 2 3⁄4 cups GOLD MEDAL Flour Stir together boiling water, oats, shortening, molasses and salt in large mixer bowl. Cool to lukewarm. Dissolve yeast in warm water. Measure flour by dip-level-pour method or by sifting (see p. 6). Add yeast, egg and half the flour to lukewarm mixture. Beat 2 min., medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour; blend in with spoon until smooth. Spread batter evenly in greased loaf pan, 8 1⁄2 x 4 1⁄2 x 2 1⁄2” or 9 x 5 x 3”. Smooth out top of loaf by flouring hand and patting into shape. Let rise in warm place (85°) until batter reaches top of 8 1⁄2” pan or 1” from top of 9” pan, about 1 1⁄2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.) Heat oven to 375° (quick mod.). Bake 50 to 55 min. To test loaf, tap the top crust; it should sound hollow. Crust will be a dark brown. Immediately remove from pan. Place on cooling rack or across bread pans. Brush top with melted butter or shortening. Do not place in direct draft. Cool before cutting. Makes 1 loaf. Rye Bread 1 1⁄4 cups warm water (not hot—110 to 115°) 1 pkg. active dry yeast 2 tbs. soft shortening 2 tsp. salt obsp. caraway seeds, if desired 2 tbsp. brown sugar, light molasses or honey 1 cup rye flour 2 1⁄2 cups GOLD MEDAL Flour Mix and bake as for Streamlined White Bread (p. 104). Wheat Bread 1 1⁄4 cups warm water (not hot—110 to 115°) 1 pkg. active dry yeast 2 tbsp. soft shortening 2 tsp. salt 2 tbsp. honey, brown sugar or light molasses 1 cup whole wheat flour 2 cups GOLD MEDAL Flour Mix and bake as for Streamlined White Bread (p. 104). Herb Bread Savory accompaniment to baked ham, roast or fried chicken. Make Streamlined White Bread (p. 104)—except add 1 tsp. caraway seeds, 1⁄2 tsp. nutmeg, 1⁄2 tsp. crumbled or powdered sage with first addition of flour. Anadama Bread The name comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses. One day, tired of the same corn meal mush for dinner, he mixed in flour and yeast and baked the bread, saying “Anna damn her.” See color pictures p. 100-101. Make Easy Oatmeal Bread (above)—except use yellow corn meal in place of rolled oats. Sprinkle dough in pan with a little corn meal and salt before baking. Calico Bread See color picture pp. 100-101. Make Streamlined White Bread (p. 104)—except use only 2 1⁄2 cups white flour and 1⁄2 cup unsifted whole wheat flour. Add 2 cups white flour in first mixing. After beating, pour half of batter into another bowl. With spoon blend in the extra 1⁄2 cup white flour. Blend whole wheat flour into second part of batter. Let rise. Spoon small amounts of light and dark batters alternately into greased loaf pan to give patchwork quilt effect. Again let rise and bake.