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Oatmeal Yeast Rolls
oatmeal yeast rolls
1 pkg active dry yeast 2 tsp salt
½ c lukewarm water 1 c cooked Stone-Buhr oatmeal
1 c scalded milk 4½-5 c sifted Stone-Buhr
¼ c shortening all-purpose flour
¼ c sugar Melted shortening
Stir yeast into lukewarm water. Pour scalded milk over shortening, sugar and salt; stir
occasionally until shortening melts; cool to lukewarm. Stir in oatmeal and 1 cup of
the flour. Add yeast and enough more flour to make a soft dough. Knead on lightly
floured surface until smooth and satiny, about 10 minutes. Form dough into a ball;
place in greased bowl and brush with melted shortening. Cover; let rise in a warm
place until double in size, about 1 hour. Punch dough down; cover and let stand 10
minutes. Shape into rolls or buns; place in greased muffin pans or baking pans.
Brush with melted shortening; cover and let rise until double in bulk, about 45
minutes. Bake in preheated 400° oven for 15 to 20 minutes or until nicely browned.
Remove from pans immediately. Makes 3 dozen.
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# Oatmeal Yeast Rolls
*Makes 3 dozen*
## Ingredients
- 1 pkg active dry yeast
- 1/2 cup lukewarm water
- 1 cup scalded milk
- 1/4 cup shortening
- 1/4 cup sugar
- 2 tsp salt
- 1 cup cooked Stone-Buhr oatmeal
- 4 1/2–5 cups sifted Stone-Buhr all-purpose flour
- Melted shortening (for brushing)
## Instructions
1. Stir yeast into lukewarm water.
2. Pour scalded milk over shortening, sugar, and salt; stir occasionally until shortening melts; cool to lukewarm.
3. Stir in oatmeal and 1 cup of the flour.
4. Add yeast mixture and enough more flour to make a soft dough.
5. Knead on a lightly floured surface until smooth and satiny, about 10 minutes.
6. Form dough into a ball; place in a greased bowl and brush with melted shortening.
7. Cover; let rise in a warm place until double in size, about 1 hour.
8. Punch dough down; cover and let stand 10 minutes.
9. Shape into rolls or buns; place in greased muffin pans or baking pans.
10. Brush with melted shortening; cover and let rise until double in bulk, about 45 minutes.
11. Bake in a preheated 400°F oven for 15 to 20 minutes, or until nicely browned.
12. Remove from pans immediately. -
Whole Wheat Bread
Card 1 Front:
Whole Wheat Bread
4 to 4½ cups whole-
wheat flour
1 TBS active dry yeast
1½ cups warm water
1 TBS honey
1 TBS safflower oil
1 tsp sea salt
In a large mixing bowl, dissolve yeast in ¼
cup of the warm water, then add remain-
der. Dissolve honey in this mixture and
let sit for a few minutes; then add 2 cups
of the flour and beat with a wooden spoon
until smooth. Cover and set in a warm
place to rise for about 1 hour until light
and foamy. Mix salt and oil into batter.
(over)
20
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Add flour a little at a time and mix until stiff and easy to handle.
Place dough on a lightly floured board and begin kneading. Knead
for 20 minutes or so, adding more flour a little at a time until
smooth, elastic, and not sticky. The exact quantity of flour will
vary slightly each time; this, as well as the proper consistency of the
kneaded dough will be learned with experience. When kneading is
complete, dough should be springy enough to almost resume shape
when pressed in lightly with finger. Shape into loaf, and place in a
lightly oiled standard size bread pan (about 9 x 5 x 3 inches). Cover
and set in a warm place to rise until doubled in bulk, about 1 hour.
Preheat oven to 350° and bake for about 1 hour until crust is a deep
golden brown. Remove from pan at once and cool before slicing.
natural recipes boston, mass © 1974
94 bourne st. 02130 (617)522-0299
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# Whole Wheat Bread
*Recipe by Natural Recipes - 1974*
## Ingredients
- 4 to 4 1/2 cups whole-wheat flour
- 1 Tbsp active dry yeast
- 1 1/2 cups warm water
- 1 Tbsp honey
- 1 Tbsp safflower oil
- 1 tsp sea salt
## Instructions
1. In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water, then add remainder.
2. Dissolve honey in this mixture and let sit for a few minutes.
3. Add 2 cups of the flour and beat with a wooden spoon until smooth.
4. Cover and set in a warm place to rise for about 1 hour until light and foamy.
5. Mix salt and oil into batter.
6. Add flour a little at a time and mix until stiff and easy to handle.
7. Place dough on a lightly floured board and begin kneading. Knead for 20 minutes or so, adding more flour a little at a time until smooth, elastic, and not sticky. The exact quantity of flour will vary slightly each time; this, as well as the proper consistency of the kneaded dough will be learned with experience.
8. When kneading is complete, dough should be springy enough to almost resume shape when pressed in lightly with finger.
9. Shape into loaf and place in a lightly oiled standard size bread pan (about 9 x 5 x 3 inches).
10. Cover and set in a warm place to rise until doubled in bulk, about 1 hour.
11. Preheat oven to 350°F and bake for about 1 hour until crust is a deep golden brown.
12. Remove from pan at once and cool before slicing. -
White Bread
Card 1 Front:
White Bread - 2 loaves
Dissolve 2 pkgs dry yeast in 1/2 c. luke-warm water.
Mix in large bowl:
1 3/4 c. hot water
1 T. salt
2 T. sugar
2 T. shortening (lard, bacon grease, spry, etc)
Add yeast to above mixture, Stir
Gradually mix in 7 1/2 c. flour. I add 3 cups first & mix well
with spoon, then start mixing with hands. Kneed until dough
is smooth, take dough out of bowl, grease bowl, put dough
back in and kneed 20 three times more. Cover with towel and
let raise for about 1 hour. Take out and put in bread pans
(shaped in loaves). Cover and let raise again (45 min. to
1 hr) Bake for 35-45 Min @ 350°.
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# White Bread
*Makes 2 loaves*
## Ingredients
- 2 pkg dry yeast
- 1/2 cup lukewarm water
- 1 3/4 cup hot water
- 1 Tbsp salt
- 2 Tbsp sugar
- 2 Tbsp shortening (lard, bacon grease, Spry, etc.)
- 7 1/2 cups flour
## Instructions
1. Dissolve 2 packages of dry yeast in 1/2 cup lukewarm water.
2. In a large bowl, mix together the hot water, salt, sugar, and shortening.
3. Add the yeast mixture to the bowl and stir.
4. Gradually mix in 7 1/2 cups of flour. Add 3 cups first and mix well with a spoon, then start mixing with hands.
5. Knead until dough is smooth.
6. Take dough out of bowl, grease the bowl, and put dough back in. Knead 20 times, three times more.
7. Cover with a towel and let rise for about 1 hour.
8. Take out and put in bread pans, shaped into loaves.
9. Cover and let rise again (45 minutes to 1 hour).
10. Bake for 35–45 minutes at 350°. -
Vintage Wineberry Jam
Card 1 Front:
Vintage Wineberry Jam
4 c. frozen, unsweetened, crushed strawberries,
slightly thawed
3 c. sugar
1 pkg. dry yeast, instant
2 envelopes unflavored gelatin
1/2 c. water
Red food coloring if desired
Combine berries, sugar & yeast in a glass jar with a
loose cover - an apothecary jar is perfect. Stir several times
the first day to dissolve sugar & yeast; then stir once a day.
(Berries may look cloudy.) After one week, pour berries into heavy,
deep saucepan. Boil gently for 15 min. stirring occasionally. Spoon
foam from jam. Dissolve gelatin in water & add to berries. Mix well.
Pour jam into sterilized jars. Cool, cover, & refrigerate. Jam will
be ready in a day. Store in refrigerator up to a month. Makes
5-6 cups (over)
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Serve on toast, pancakes, waffles, & even with meat.
Fresh strawberries: halve berries & crush to make
4 cups. Follow above recipe.
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# Vintage Wineberry Jam
*Makes 5–6 cups*
## Ingredients
- 4 c. frozen, unsweetened, crushed strawberries, slightly thawed
- 3 c. sugar
- 1 pkg. dry yeast, instant
- 2 envelopes unflavored gelatin
- 1/2 c. water
- Red food coloring, if desired
## Instructions
1. Combine berries, sugar, and yeast in a glass jar with a loose cover — an apothecary jar is perfect.
2. Stir several times the first day to dissolve sugar and yeast; then stir once a day. (Berries may look cloudy.)
3. After one week, pour berries into a heavy, deep saucepan.
4. Boil gently for 15 minutes, stirring occasionally.
5. Spoon foam from jam.
6. Dissolve gelatin in water and add to berries. Mix well.
7. Pour jam into sterilized jars. Cool, cover, and refrigerate.
8. Jam will be ready in a day. Store in refrigerator up to a month.
9. Serve on toast, pancakes, waffles, and even with meat.
### Fresh Strawberry Variation
- Halve fresh berries and crush to make 4 cups. Follow above recipe.
## Editor's Notes
- **"Wineberry Jam"** — The title is notable; the recipe uses strawberries, not wineberries (a raspberry relative). The fermentation step with yeast and the week-long rest give the jam a wine-like character, which likely explains the name. -
Easy White Bread
Card 1 Front of recipe RCA0009-20260629-0005:
Bread -
Sweet Bread
SWEET BREAD
4 Yeast
4 cups of water
1 cup sugar
2 tablespoons salt
4 cups flour
Sponge - Beat well, set aside to rise 30 mins. or more (until bubbly).
ADD
1 cup shortening melted - margarine or ½ butter
10 eggs beat well add
2 cups sugar and beat again well
1 tablespoon grated orange
1 teaspoon vanilla
1 teaspoon lemon
2 teaspoons anise extract
few drops of yellow coloring
13 cups flour
let rise
Makes 4 large loaves
Suggested variations add orange marmalade, candied orange peel, candied fruit
Bake at 325° for 45 mins, until golden brown.
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# Sweet Bread
*Makes 4 large loaves*
## Ingredients
### Sponge
- 4 packets yeast
- 4 cups water
- 1 cup sugar
- 2 Tbsp salt
- 4 cups flour
### Dough
- 1 cup shortening, melted — margarine or 1/2 butter
- 10 eggs, beaten well
- 2 cups sugar
- 1 Tbsp grated orange (zest)
- 1 tsp vanilla
- 1 tsp lemon (extract)
- 2 tsp anise extract
- Few drops yellow food coloring
- 13 cups flour
## Instructions
### Sponge
1. Combine yeast, water, sugar, salt, and 4 cups flour. Beat well.
2. Set aside to rise 30 minutes or more, until bubbly.
### Dough
1. To the risen sponge, add melted shortening.
2. Beat in 10 eggs well, then add 2 cups sugar and beat again well.
3. Add grated orange zest, vanilla, lemon extract, anise extract, and a few drops of yellow food coloring.
4. Add 13 cups flour and mix to form dough.
5. Let rise.
### Baking
1. Shape dough into 4 large loaves and place in loaf pans.
2. Bake at 325°F for 45 minutes, until golden brown.
### Assembly
- Optional variations: add orange marmalade, candied orange peel, or candied fruit to the dough before shaping. -
Spy Wednesday Biscuits
SPY WEDNESDAY BISCUITS THE TAMPA TRIBUNE
½ cup currants 1 teaspoon salt
1 pkg. active dry yeast 1 c. chilled vegetable
1 c. warm water shortening, cut into
4 cups flour bits
½ cup sugar 1 cup buttermilk
1 tsp. baking soda 2/3 c. butter, melted
4 tsp. baking powder and cooled
Place currants in a dish, cover with hot water
and set aside.
Mix yeast with 1 cup of warm water in a bowl,
and set aside for 5 minutes, until frothy.
Sift flour, sugar, baking soda, baking powder
Card 1 Back:
and salt together in a bowl. Cut in shortening
with a pastry blender until the mixture has the
texture of coarse cornmeal. Or use a food pro-
cessor.
Drain currants, and mix into the dough. Lightly
stir in the yeast mixture and the buttermilk
just until ingredients are moist. Transfer
dough to a floured surface and knead gently.
Line 2 lg. baking sheets with parchment paper.
Roll or pat the dough into a rectangle about ½"
thick. Cut rounds with a 2½" biscuit cutter.
Scraps can be gently kneaded together and rolled
and cut. Dip each cut biscuit into the melted
butter; place them 1" apart on the parchment.
Card 2 Front:
SPY WEDNESDAY BISCUITS, CARD NUMBER 2
Set aside to rise.
Preheat oven to 425 degrees. Bake about 15
minutes, until golden brown. Serve warm.
Yields: about 40 biscuits.
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# Spy Wednesday Biscuits
*The Tampa Tribune*
*Yields about 40 biscuits*
## Ingredients
- 1/2 cup currants
- 1 pkg. active dry yeast
- 1 cup warm water
- 4 cups flour
- 1/2 cup sugar
- 1 tsp. baking soda
- 4 tsp. baking powder
- 1 tsp. salt
- 1 cup chilled vegetable shortening, cut into bits
- 1 cup buttermilk
- 2/3 cup butter, melted and cooled
## Instructions
1. Place currants in a dish, cover with hot water, and set aside.
2. Mix yeast with 1 cup of warm water in a bowl, and set aside for 5 minutes, until frothy.
3. Sift flour, sugar, baking soda, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until the mixture has the texture of coarse cornmeal. Or use a food processor.
4. Drain currants and mix into the dough. Lightly stir in the yeast mixture and the buttermilk just until ingredients are moist. Transfer dough to a floured surface and knead gently.
5. Line 2 large baking sheets with parchment paper. Roll or pat the dough into a rectangle about 1/2" thick. Cut rounds with a 2 1/2" biscuit cutter. Scraps can be gently kneaded together, rolled, and cut.
6. Dip each cut biscuit into the melted butter and place them 1" apart on the parchment.
7. Set aside to rise.
8. Preheat oven to 425°F. Bake about 15 minutes, until golden brown. Serve warm. -
Holy Thursday Apple Bread
Card 1 Front:
HOLY THURSDAY APPLE BREAD THE TAMPA TRIBUNE
1 pkg. active dry yeast 3½ TB vegetable oil
1¼ c. warm water 5-6 c. all-purpose
½ c. lt. brown sugar flour
1 c. warm milk 1½ c. whole-wheat
2 tsp. salt flour
1 large apple peeled, cored and finely chopped
Mix yeast with ½ cup water and a pinch of brown
sugar in a large bowl. Set aside for 5 minutes.
Stir in remaining water, milk, remaining brown
sugar, salt and 2 tablespoons oil. Gradually
stir in 4 cups all-purpose flour. Mix thoroughly
Beat in a mixer or a food processor until smooth
and springy, about 5 minutes. Mix in the whole-
Card 1 Back:
wheat flour and apple. Add more all-purpose
flour to make a soft dough. By hand or with a
dough hook on an electric mixer, knead dough 8
minutes, adding additional all-purpose flour to
make a dough that is smooth and not sticky.
Lightly oil a bowl with ½ tablespoon of the re-
maining oil, and place the dough in it, turning
the dough to coat completely. Cover, and allow
to rise until doubled, about 1½ hours.
Punch dough down and divide in two. Divide each
of these portions in three and form into balls.
Use the remaining oil to grease two loaf pans,
cover with a clean towel and allow to rise until
almost doubled, about 45 minutes.
Bake @ 350 degrees for 45 minutes, until brown.
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# Holy Thursday Apple Bread
*The Tampa Tribune*
## Ingredients
- 1 pkg. active dry yeast
- 1 1/4 cups warm water
- 1/2 cup light brown sugar
- 1 cup warm milk
- 2 tsp salt
- 3 1/2 Tbsp vegetable oil
- 5–6 cups all-purpose flour
- 1 1/2 cups whole-wheat flour
- 1 large apple, peeled, cored, and finely chopped
## Instructions
1. Mix yeast with 1/2 cup warm water and a pinch of brown sugar in a large bowl. Set aside for 5 minutes.
2. Stir in remaining water, milk, remaining brown sugar, salt, and 2 Tbsp oil.
3. Gradually stir in 4 cups all-purpose flour. Mix thoroughly.
4. Beat in a mixer or food processor until smooth and springy, about 5 minutes.
5. Mix in the whole-wheat flour and apple. Add more all-purpose flour to make a soft dough.
6. By hand or with a dough hook on an electric mixer, knead dough 8 minutes, adding additional all-purpose flour as needed to make a dough that is smooth and not sticky.
7. Lightly oil a bowl with 1/2 Tbsp of the remaining oil. Place the dough in it, turning the dough to coat completely. Cover and allow to rise until doubled, about 1 1/2 hours.
8. Punch dough down and divide in two. Divide each of these portions into three and form into balls.
9. Use the remaining oil to grease two loaf pans. Place three balls of dough in each pan. Cover with a clean towel and allow to rise until almost doubled, about 45 minutes.
10. Bake at 350°F for 45 minutes, until brown. -
Lemon Spice Puffs
LEMON SPICE PUFFS THE TAMPA TRIBUNE
¼ c. water (105-115F.) 2 TB. poppy seed
1 pkg. active dry yeast 1 TB. grated lemon peel
1 c. warm milk(105-15) 1 tsp. salt
½ c. sugar 3 c. all-purpose flour
5 TB. butter, or margarine softened
2 eggs 2 tsp. ground nutmeg
Place warm water in large warm bowl. Sprinkle
in yeast; stir until dissolved. Stir in warm
milk, 6 tablespoons sugar, butter, poppy seed,
lemon peel, salt and 2 cups flour; blend well.
Add eggs and remaining flour, stirring until
smooth.
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Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour. Stir batter
down.
Grease 18 (2½") muffin pan cups. Spoon batter
into cups, filling half full. In small bowl,
combine remaining 2 tablespoons sugar & nutmeg.
Sprinkle about ½ teaspoon sugar mixture evenly
over each cup. Cover; let rise in warm place
until doubled in size, about 30-45 minutes.
Bake at 375 F. for 20 minutes or until done.
Remove from cups. Let cool on wire racks.
Yield: 1½ dozen puffs.
---
# Lemon Spice Puffs
*The Tampa Tribune*
*Yields 1 1/2 dozen puffs*
## Ingredients
- 1/4 cup water (105–115°F)
- 1 pkg. active dry yeast
- 1 cup warm milk (105–115°F)
- 1/2 cup sugar, divided (6 Tbsp + 2 Tbsp)
- 5 Tbsp butter or margarine, softened
- 2 eggs
- 2 Tbsp poppy seed
- 1 Tbsp grated lemon peel
- 1 tsp salt
- 3 cups all-purpose flour, divided (2 cups + 1 cup)
- 2 tsp ground nutmeg
## Instructions
1. Place warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved.
2. Stir in warm milk, 6 tablespoons sugar, butter, poppy seed, lemon peel, salt, and 2 cups flour; blend well.
3. Add eggs and remaining flour, stirring until smooth.
4. Cover; let rise in a warm, draft-free place until doubled in size, about 1 hour. Stir batter down.
5. Grease 18 (2 1/2") muffin pan cups. Spoon batter into cups, filling half full.
6. In a small bowl, combine remaining 2 tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
7. Cover; let rise in warm place until doubled in size, about 30–45 minutes.
8. Bake at 375°F for 20 minutes or until done.
9. Remove from cups. Let cool on wire racks. -
No Fail French Bread
Card 1 Front:
No Fail French Bread
1/2 c warm water
2 yeast cakes
3 Tble. sugar
2 c. hot water
1 Tble. salt
1/3 c. melted shortening or salad oil
6 c. flour
Dissolve yeast in warm water with
sugar. Combine 3 c. flour, & salt. Add
Card 1 Back:
Hot water & 3c. flour beat well. Add
oil and remaining flour & beat well.
Leave dough on mixer & let rest for
10 min., beat down. Repeat rest &
beat 4 more times. Divide dough into
3 balls. Roll each ball into 9X12" rectangle.
Roll like jelly roll. Place on greased
cookie sheet. Brush top of loaves with egg
white or water. Slash diagonally 3 times.
Let rise. Bake 400° for 35 min or
until brown
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# No Fail French Bread
## Ingredients
- 1/2 cup warm water
- 2 yeast cakes
- 3 Tbsp sugar
- 2 cups hot water
- 1 Tbsp salt
- 1/3 cup melted shortening or salad oil
- 6 cups flour
## Instructions
1. Dissolve yeast in warm water with sugar.
2. Combine 3 cups flour and salt.
3. Add hot water and 3 cups flour; beat well.
4. Add oil and remaining flour and beat well.
5. Leave dough on mixer and let rest for 10 minutes, then beat down. Repeat rest and beat 4 more times (5 rest-and-beat cycles total).
6. Divide dough into 3 balls.
7. Roll each ball into a 9×12" rectangle.
8. Roll up like a jelly roll.
9. Place on a greased cookie sheet.
10. Brush tops of loaves with egg white or water.
11. Slash diagonally 3 times.
12. Let rise.
13. Bake at 400°F for 35 minutes or until brown. -
Favorite Bread Sticks
Card 1 Front:
Favorite Bread Sticks
1 pkg. dry yeast
1 ½ c. warm water
1 Tble. malted milk powder
1 Tble. honey
1 tea. salt
4 to 4 ½ c. unsifted flour
Dissolve yeast in water and honey. Add
remaining ingredients. Knead lightly -
add more flour if necessary for dough
Card 1 Back:
to form a ball. Divide dough into 12 pieces
& shape into long rope 12-14 inches long or
24 small sticks. Place on grease cookie
sheet & Brush tops with melted butter.
Sprinkle with seasoning salt, coarse salt,
parmesan cheese, poppy seeds, sesame
seeds, herb mixture, etc. Allow to rise
15-30 min. Bake 400° for about 20
min. until lightly brown
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# Favorite Bread Sticks
## Ingredients
- 1 pkg. dry yeast
- 1 1/2 c. warm water
- 1 Tbsp. malted milk powder
- 1 Tbsp. honey
- 1 tsp. salt
- 4 to 4 1/2 c. unsifted flour
### Toppings (as desired)
- Melted butter (for brushing)
- Seasoning salt
- Coarse salt
- Parmesan cheese
- Poppy seeds
- Sesame seeds
- Herb mixture
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add remaining ingredients. Knead lightly, adding more flour if necessary for dough to form a ball.
3. Divide dough into 12 pieces and shape into long ropes 12–14 inches long, or 24 small sticks.
4. Place on a greased cookie sheet and brush tops with melted butter.
5. Sprinkle with any desired toppings: seasoning salt, coarse salt, parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
6. Allow to rise 15–30 minutes.
7. Bake at 400°F for about 20 minutes, until lightly brown. -
Whole Wheat Bread
Whole Wheat Bread
5 cups lukewarm water
1 pk dry yeast.
½ cup honey - or 1 cup
2 Tbs salt
10-12 cup flour.
mix - beat & knead in bowl
until well mixed. Dough should
Card 1 Back:
be some what soft + sticky.
Let rise until double.
Punch down and knead - let
rise again Then punch down
and put into loaf
bake 50 minutes - 350°
3 loafs
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# Whole Wheat Bread
*Makes 3 loaves*
## Ingredients
- 5 cups lukewarm water
- 1 pkg dry yeast
- 1/2 cup honey (or 1 cup)
- 2 Tbsp salt
- 10–12 cups flour
## Instructions
1. Mix, beat, and knead in bowl until well mixed. Dough should be somewhat soft and sticky.
2. Let rise until double.
3. Punch down and knead. Let rise again.
4. Then punch down and put into loaf pans.
5. Bake 50 minutes at 350°F.