Lorraine Odom

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 cup quick oatmeal
• 1/2 cup honey
• 1 tsp salt
• 2 cup boiling water
• 1/4 cup vegetable oil
• 2 envelope rapid rise yeast
• 4 1/2 to 5 cup flour (enough to make a stiff dough)

Put oatmeal in large mixing bowl. Pour boiling water over oats. Stir in honey, oil, and salt. Let cool to around 120 degrees. Put 2 cups flour on this and sprinkle the 2 packages yeast on top. Mix well. Then add the rest of the flour to make a stiff dough. Cover and let rise until double in bulk. Punch down and divide in half and put in 2 loaf pans. Let rise until double in bulk and bake at 325 degrees for 30 to 35 minutes.

Makes 2 loaves.

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IN LOVING MEMORY OF
GLADYS ALBITTON

Given by
Her Daughter, Kay Shirey

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