EGGLESS CORN BREAD

1 cup cornmeal 1/2 cup bread flour 3 tablespoons molasses 1 cup milk 3 teaspoons baking powder 2 teaspoons salt 2 tablespoons fat

Beat thoroughly.  Bake in greased muffin pans 20 minutes.

SWEET MILK CORN BREAD

2 cups cornmeal 2 cups sweet milk (whole or skim) 4 teaspoons baking powder 2 tablespoons corn syrup 2 tablespoons fat 1 teaspoon salt 1 egg

Mix dry ingredients.  Add milk, well-beaten egg, and melted fat.  Beat well.  Bake in shallow pan for about 30 minutes.

SOUR MILK CORN BREAD

2 cups cornmeal 2 cups sour milk 1 teaspoon soda 2 tablespoons fat 2 tablespoons corn syrup or molasses 1 teaspoon salt 1 egg

Mix dry ingredients.  Add milk, egg and fat.  Beat well.  Bake in greased pan 20 minutes.

THE USE OF OATS

COOKED OATMEAL BREAD

3 cups thick cooked oatmeal 2 tablespoons fat 1-1/2 tablespoons salt 3 tablespoons molasses 1-1/2 cakes yeast 3/4 cup lukewarm water About 5 cups flour

To oatmeal add the sugar, salt and fat.  Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl.  Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set to rise in a warm place.  When double its bulk, knead again for a few minutes.  Shape into loaves and put into greased pans.  Let rise double in bulk and bake in a moderate oven for about 50 minutes.

OATMEAL BREAD

2 cups rolled oats 2 cups boiling water 1/3 cup molasses 1 yeast cake 3/4 cup lukewarm water 1 tablespoon salt 2 tablespoons fat (melted) About 6 cups bread flour

Scald the rolled oats with the boiling water and let stand until cool.  Dissolve the yeast in the lukewarm water and add to the first mixture when cool.  Add the molasses, salt and melted fat.  Stir in enough bread flour to knead.  Turn on a floured board.  Knead lightly.  Return to bowl and let rise until double in bulk.  Knead and shape in loaves and let rise until double again.  Bake in a moderate oven 45 minutes.

OATMEAL NUT BREAD

1 cake compressed yeast 2 cups boiling water 1/2 cup lukewarm water 2 cups rolled oats 1 teaspoon salt 1/4 cup brown sugar or 2 tablespoons corn syrup 2 tablespoons fat 4 cups flour 1/2 cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm.  Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water.  Add one cup of flour, or enough to make an ordinary sponge.  Beat well.  Cover and set aside in a moderately warm place to rise for one hour.