Oatmeal Bread

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

Oatmeal Bread provides a remarkable amount of nourishment at slight expense.  Chopped nuts (one-half cup) give this Bread an even more tempting flavor.  It is best when cut the day after baking; use a very sharp knife.

Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm; or oatmeal left from breakfast may be used.  Dissolve yeast and sugar in one-half cup lukewarm water.  Add one cup of flour, or enough to make and ordinary sponge.  Beat well.  Cover and set aside in a moderately warm place to rise for one hour, or until light.

Add enough flour to make a dough — about three cups, and the salt.  Knead well, or "throw and roll" as shown here.  Place in greased bowl, cover and let rise in a moderately warm place, until double in bulk — about one and one-half hours.

Mould into loaves, fill well-greased pans half full, cover and let rise again about one hour.  Bake forty-five minutes in a hot oven.

This recipe makes two loaves.

Bread never "quarrels" with other foods.