This was a popular recipe because it was quick – an easy recipe to produce on a day when you were spring cleaning or canning and needed a fast bread recipe.
4 cups flour
1 teaspoon baking soda
1 Tablespoon sugar
1 cup dried currants (or raisins)
1 1/2 teaspoon salt
1 1/2 cups buttermilk
Preheat oven to 400°F. In a large bowl, mix together flour, sugar, soda and salt. Add currants and stir. Add buttermilk. Stir until just moistened. Turn onto floured cookie sheet, and knead with floured hands about 10 times. Shape dough into an 8″ diameter round and put it in a greased, round cake pan. Cut a cross into the top with a sharp knife. Bake 40 minutes or until golden brown.
This is a wonderful, moist whole wheat bread. You can’t hurry the oatmeal, though, it must cool or you’ll kill the yeast.
1 1/2 cups water,
3/4 cup old fashioned oats
1/2 cup oil, corn or canola
1/2 cup honey
1 1/2 tsp salt
4 cups whole wheat flour
1 pkg active dry yeast mixed in 1/4 cup water
2 heaping Tbsp vital wheat gluten
In a saucepan, bring water and oats to a boil. Simmer for 5 minutes. Remove from heat and put in a large bowl; cool to 110°-115°.
To oat mixture, add eggs, honey, oil, salt, yeast, vital wheat gluten, and half the flour; mix well. Add enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.
Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into half; shape each piece into a loaf. Place in two greased 8 x 4 loaf pans. Cover and let rise until doubled, 45-90 minutes.
Bake at 375° for 35-40 minutes. Brush tops with butter if desired. Remove to wire racks to cool.