Heat the liquid to boiling point. Pour it over the rolled oats. Add the salt, sugar, and fat. Stir and let stand until the mixture is lukewarm. Add the potatoes, then proceed as for plain bread. Let the dough rise in the pans until it is from 2 1/4 to 2 1/2 times its original bulk.
QUESTIONS
From U.S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of white, of graham, and of whole wheat bread.
Under what conditions should a sponge be made when compressed yeast is used?
What kind of bread is most satisfactory in high altitudes, i.e. where the climate is dry? Explain.
Why is potato water a more valuable liquid for bread making than water?
What is the purpose of adding boiling water to rolled oats in making
Oatmeal-Potato Bread (see Substituting Other Cereals for Wheat
Flour)?
Compare the quantity of yeast used in Oatmeal-Potato Bread with that used in plain wheat bread. Account for the difference.