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(German) - (Pennsylvania Germans)

For a loaf of oatmeal bread, place 1 cup of crushed oats, or common
oatmeal, in a bowl, pour over 1/2 cup of hot milk. When luke warm, add
1 cup of sponge, or batter, reserved from that raised over night for
making loaves of white bread; 1 teaspoonful butter, 1 teaspoonful
sugar and 1/2 teaspoonful salt, and about 2 scant cups of white flour.
Knead a few minutes, set to rise in a warm place, closely covered,
about one hour or until doubled in bulk. Then knead down and form into
a shapely loaf, place in a pan, brush melted butter over lop (this
improves crust), and when raised, doubled in bulk (in about one hour),
place in a moderately hot oven and bake from 40 to 45 minutes. Raisins
may be added to this loaf, if liked. Mary preferred this oatmeal loaf
to graham bread.
The sponge or batter from which this oatmeal-loaf was made had been
prepared in the following manner:
To 1-1/2 cups of luke-warm potato water was added 1 teaspoonful of
sugar, 1 cake of yeast; when dissolved, add 1-1/2 cups of white bread
flour. Beat all together well, stand closely-covered in a warm place
until the following morning. From one cup of this sponge was made one
oatmeal loaf, and to the other cup of sponge white flour was added for
a loaf of white bread or rolls.

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