Rolled Oats Bread

Salt Rising Bread From Mennonite Community Cookbook

"Submitted by Maggie Driver, Wayneboro, VA; Mrs. G.H. Brunk, Elida, OH"
Delicious flat-breads!


    1 1/2 tablespoons salt
        2 large potatoes, sliced
        1 teaspoon baking soda
        2 tablespoons corn meal
        1 cup warm milk
        1 tablespoon shortening, melted
        1 quart boiling water
       11 cups flour
        1 teaspoon sugar

o Pare potatoes and slice thin. Sprinkle 1 tablespoon salt, the sugar and the corn meal over the potatoes.
o Add boiling water and stir until salt has dissolved. Allow mixture to stand at room temperature from noon to the following morning.
o Then drain off liquid. Add to it the soda, remaining salt and 5 cups of flour. Stir until ingredients are well blended; this sponge should be the consistency of cake batter.
o Set mixture in a warm place and let rise until light and full of bubbles. This requires about 1-1/2 hours.
o Scald milk and cool to lukewarm; add shortening.
o Add milk and remaining flour to sponge.
o Kneed for 10 to 12 minutes and shape into several loaves.
o Let rise until light.
o Bake at 350°F for about 1 hour.