3 cups thick cooked oatmeal
2 tablespoons fat
1½ tablespoons salt
3 tablespoons molasses
1½ cakes yeast
¾ 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.