For some time a few of the blogs I read on a regular basis have been doing this 50 Women Game Changers challenge started by Mary from One Perfect Bite after the May 2011 article in Gourmet. I've been wanting to join in the fun, but have been full of excuses. This year my goal is to do it my self! Even though the rest are all the way up to #32 and I'm starting at the bringing I'm still excited.
Fannie Merritt Farmer (March 23, 1857 to January 15, 1915) wrote a famous cookbook in 1896 called The Boston Cooking-School Cook Book. At my local library I was able to obtain an eleventh edition of this book.
This edition was published in 1965. I loved looking at the old check-out stamps. I wonder who those people were, why did they check-out this particular book? What did they make or take from having this book? These are just things that wonder.
Enough musings on to the recipe.
- 2 cups boiling water
- 1 cup rolled oats, regular or quick
- 1/2 cup molasses
- 2 teaspoons salt
- 1 tablespoon butter
- 1/2 cup warm water
- 1 package yeast
- 3 cups all-purpose flour
- 1 & 1/2 cups whole wheat flour
- Boil 2 cups water
- In a large bowl add 1 cup oats
- Add boiling water
- Stir thoroughly
- Let stand for 1 hour
- Add Molasses
- Add salt
- Add Butter
- In a small bowl dissolve yeast in 1/2 cup lukewarm water
- Add to oatmeal mixture
- Stir in the 4 & 1/2 cups of flour
- Beat thoroughly.
- Let rise until double in bulk
- Add enough more flour to make the dough just firm enough to knead
- Shape into 2 loaves.
- Put into buttered pans
- Let rise until almost double in bulk
- Bake about 50 minutes at 350 degrees