{"id":7379,"slug":"rolled-oats-bread","title":"ROLLED OATS BREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of boiling water","two cups of rolled oats","one cake of compressed yeast","one-fourth cup of brown sugar","one-half cup of lukewarm water","two tablespoons of shortening","about three cups of flour","one teaspoon of salt"],"ingredients_norm":["boiling water","oat","cake of compressed yeast","fourth cup of brown sugar","lukewarm water","shortening","flour","salt"],"steps":["Pour two cups of boiling water over two cups of rolled oats, cover and let stand until lukewarm.","Dissolve one cake of compressed yeast and one-fourth cup of brown sugar in one-half cup of lukewarm water, add two tablespoons of shortening, the oatmeal and the water in which it has been swelling.","Beat well, add about three cups of flour to make a dough, also add one teaspoon of salt.","Let rise until it doubles in bulk.","Mold into two loaves in pan and bake forty-five minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w60:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"232dea5f64b357729af441935b79082966a45d1513bfead627fcace77b6c06ae","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rolled-oats-bread"}