1 c. quick oatmeal
1 pkg. plus 1 tsp. dry yeast
1/2 c. molasses
1/4 c. warm water
2 c. boiling water
2 c. whole wheat flour
1 tsp. salt
3 c. white flour
2 T. butter or margarine
1 egg
1/4 c. powdered milk

Combine first five ingredients; let cool. Dissolve yeast in warm water; add yeast mixture, egg, powdered milk to cooled molasses mixture. Add one cup whole wheat flour and beat with hand mixer for two minutes. Add second cup whole wheat flour and mix another two minutes. Add white flour, one cup at a time, and mix thoroughly. Cover and let rise until double. Punch down, divide into two parts, place into greased loaf pans. Let rise again, then bake at 350 degrees for 40 minutes, or until done.

The human body is designed to last a life time if it is given the proper care.

1 pkg. granulated yeast (1 T.)
2 eggs (well beaten)
2 c. milk
1 tsp. nutmeg
1/4 c. sugar
2 tsp. dried crumbled sage
1 T. salt
4 tsp. caraway seed
1/4 c. butter or margarine
1 tsp. celery seed
6 c. flour (about)

Scald milk. Add butter, sugar and salt. Stir until butter is melted. Let cool until lukewarm. Add yeast. Stir in eggs and spices. With wooden spoon mix in 3 c. of flour and beat until smooth. Blend in rest of flour gradually, kneading it by hand until smooth and elastic. Place in greased bowl, turning dough over once to grease surface. Cover with damp cloth. Keep dough at 80 to 85 degrees until double in bulk (about 2 hours). Punch down, divide into two equal parts. Let rest a few minutes. Make into two loaves. Place in (9x5x3) inch loaf pans.

Let rise in warm place till double. Bake 10 minutes at 425 degrees then about 30 minutes at 375 degrees. To test doneness, turn load out of pan and thump bottom with knuckles; loaf will sound hollow when done. Cool thoroughly on rack (turn loaf on side) before wrapping. Can also be baked in miniature loaf pans (made of heavy aluminum foil and available at hardware stores). These are nice for a cocktail party. Excellent with cheese, turkey or roast beef.

This recipe was given to me by a wonderful English lady, Bea Watson.

(A down East recipe, with apocryphal anecdote attached)

1 1/2 c. water
1 1/2 T. shortening
1 tsp. salt
1 cake yeast
1/3 c. yellow corn meal
1/4 c. lukewarm water
1/3 c. molasses
4 to 4 1/2 c. flour (sifted)

Bring water to boil in saucepan; add salt. A surer way to keep it from lumping, I have found, is to mix the 1/2 c. water with the cornmeal and then stir into the 1 c. boiling salted water. Remove from heat; pour into a large bowl. Add shortening and molasses and cool to lukewarm. Add yeast to the 1/4 c. lukewarm water, blend well. Mix yeast into corn meal mixture; add the sifted flour. Knead until smooth (Use more flour if needed). Let rise until double in bulk. Punch down and mold into loaf. Place in (9x5x3) inch loaf pan for 1 loaf, or use several smaller bread loaf pans. Let rise until double in bulk. Brush top with melted butter; sprinkle with corn meal and salt. Bake 1 hour at 375 degrees, till golden brown and bottom crust gives a hollow sound when rapped. Makes excellent toast!

And now for that anecdote:
A crotchety old Main lumberjack and his wife, Anna, were forever arguing. Finally she got so mad at him that she refused to cook anything but corn meal mush with molasses poured over for all his meals.
Equally furious, he took those ingredients and made himself a loaf of bread, which he took with him for his noon meal in the woods. He shared this loaf with his buddies, who enjoyed it and asked him what he called it. His answer: "I call it Anna-dammer!"

OATMEAL BREAD

2 c. oatmeal
3 1/2 c. boiling water
2 cakes of yeast (dissolved in 1/2 c. water plus a pinch of sugar)
2/3 c. brown sugar
4 tsp. salt
11 c. flour
1/2 c. oil
1 T. plus molasses

Place in large mixing bowl oatmeal, brown sugar, salt, oil and molasses. Pour boiling water over it, stir and let stand until lukewarm. Pour in dissolved yeast, add flour and knead thoroughly until smooth and elastic. Cover and let rise in a warm place until double in bulk (I turn my oven on briefly, turn it off and place rising bread in it). Punch or stir enough to remove bubbles and let rise again.

Turn out on floured board, knead briefly, shape into loaves, rub with a little vegetable oil, and place in oiled loaf pans. Cover loaves with a cloth and let rise until double in size. Bake in 325 to 350 degree oven for about 40 minutes. Turn out on cake rack and let cool.

Makes 3 loaves, under 2 lb. each.

4 hours to prepare.

3 c. oatmeal (quick cooking)
1 c. cold water (not instant)
3 packets granular yeast (dissolved in 1 c. warm water)
4 c. boiling water
2 t. salt
9 c. flour (preferably unbleached)
1/2 stick butter or margarine
2/3 c. light molasses

Mix oatmeal, boiling water, salt and butter together in large bowl (I use an 8 quart stainless steel bowl). Let cool to lukewarm. Add, mixing with wooden spoon, molasses, cold water, yeast. Add flour last, 1 c. at a time (about 9 c.). Knead well. Let rise. Punch down. Make into 3 large loaves. (Place in (9x5x3) inch loaf pans. Let rise. Bake at 400 degrees first 15 minutes, then at 375 degrees until loaf sounds hollow when thumped on bottom; about 25 minutes. Turn out of pans. Let cool on sides.

1 cake compressed yeast
2 quarts luke warm water
6 quarts sifted flour
2 tablespoonfuls lard or butter, melted
2 tablespoonfuls sugar
2 tablespoonfuls salt

Dissolve yeast and sugar in luke warm water; add lard or butter and half of flour. Beat until smooth, then add balance of flour, and lastly the salt. Knead until smooth and elastic. Place in well greased bowl and cover. Let rise over night or about 9 hours. In morning mold into loaves and fill well greased pans half full. Cover, let rise until light. This will make 6 loaves.

2 compressed yeast cakes
1 quart milk, scalded and cooled
2 tablespoonfuls sugar
2 tablespoonfuls lard or butter
3 quarts sifted flour
1 tablespoonful salt

Dissolve yeast and sugar in the luke Warm milk; add lard or butter and half the flour. Beat until smooth, then add salt and balance of the flour, or enough to make dough that can be handled. Knead until smooth and elastic. Place in a greased bowl, cover and let stand until light. Mold into loaves, cover and let rise until double in bulk. Bake 1 hour.

1 compressed yeast cake
1 cup milk, scalded and cooled
1 tablespoonful light brown sugar; use more sugar if you like your bread sweet
1 cup luke warm water
2 tablespoonfuls lard or butter
salt
1 cup sifted white flour

Dissolve yeast and sugar in luke warm water and milk, add lard or butter, then flour gradually, about 4 cups. Knead thoroughly, being sure to keep the dough soft (this is important.) Cover and set aside to rise until double in bulk. Mold into loaves. Set aside to rise again. Bake one hour. Nuts and dates can be added if so desired.

1/2 cup sugar, 1/2 cup molasses, 1 1/2 cups buttermilk, 1/2 cup white flour, 1 egg, 1 teaspoonful soda, 1 teaspoonful salt. Add graham flour, but do not make too stiff. If sour milk is used add 1 teaspoonful of butter.

Half cup sugar, 1/2 teaspoonful ginger, 1 pint potato water or clear water, 2 cups flour, salt, 1/2 yeast cake, dissolved in 1/2 cup warm water at norm. Next morning add 1 gallon of whey. Mix with flour.