ROLLED OATS BREAD
Makes 3 loaves. Preparation 5 hours.
Pour two cups of scalded milk (or part milk and part water) over one cup and a half of rolled oats, add two tablespoons of sugar or molasses. When cooled to lukewarm, add one-third a cake of compressed yeast, softened and mixed with half a cup of lukewarm water, three cups of whole wheat flour and two of white flour. Mix with a knife to a dough, adding as much more flour as is required to make a dough that may be kneaded. Knead until smooth and elastic. Wash and butter the mixing bowl; in it put the dough, carefully cover and set aside out of draughts. When the dough is doubled in bulk, cut down and shape into two loaves. When again nearly doubled in bulk bake one hour.
REFERENCES FOR JUDGING
(FARMER’S BULLETIN No. 807)
| Points | ||||
| 1. General appearance | — | Shape | 5 | |
| Smoothness of crust | 5 | |||
| Depth and evenness | 5 | |||
| 2. Lightness | 10 | |||
| 3. Crust | — | Thickness | 5 | |
| Quality (crispness and elasticity) | 5 | |||
| Color | 10 | |||
| Texture (size uniformity of cells, thinness of cell walls) | 15 | |||
| 4. Crumb—Elasticity (softness, springiness) | 15 | |||
| 5. Flavor (taste and odor) | 25 | |||
| Total | 100 | |||