Oatmeal Bread

A bread recipe found in “Borden’s Eagel Brand
Book of Recipes” published by Borden’s Condenced Milk Co
in the 1930s

Oatmeal Bread

The people at Borden’s Condensed Milk Co obviously think we are all superbly accomplished bakers as they didn’t bother to mention neither oven temperature nor baking time in the recipe. I can’t say I feel all that sure about my accomplisment in the field of baking so I hope I’ll find help in similar recipes elsewhere on the net.

Winking smile

1 1/2 cups boiling water
2 cups oatmeal, uncooked
1/2 cup molasses
1/2 tablespoonful salt
1/2 cup Condensed Milk
1 tablespoonful butter substitute
1 cake compressed yeast dissolved in
1/2 cup lukewarm water
5 cups white flour


Add boiling water to oatmeal and let stand one hour; add molasses,milk, salt, butter substitute, dissolved yeast and flour. Let rise until double in bulk, knead thoroughly, turn into greased bread pans, let rise again, and bake.

Yield: 2 loaves.