I just found an old Rumford Complete Cook Book that was my grandmom’s. It’s dated 1934. My daughter had it. It has a bunch of recipes my grandmom cut from newspapers and magazines and some handwritten recipes. I will be posting these in the future. I have to get the clippings and notes sorted out first.
I used to make this all the time when my kids were little. It’s soooo good.
1/3 c. warm water
1 tbsp. yeast
Stir warm water and yeast in a bowl. Cover the bowl. The yeast and water should bubble up.
3 c. warm milk
1/2 c. honey
1/4 c. oil
1 tsp. salt
Mix the milk, honey, oil & salt together, then add yeast. Stir in:
3 c. oatmeal
5 to 8 c. flour
Knead the dough THOROUGHLY, at least 10 minutes. Grease large bowl, roll kneaded dough in it until all sides are oiled. Cover. Let rise until doubled (45 minutes to 1 hour for regular yeast; 30 minutes for rapid-rise yeast). Meanwhile, prepare filling:
1/2 c. butter, melted (1 stick)
1 1/2 c. brown sugar
1/2 c. flour
2 to 3 tbsp. cinnamon
You can add chopped nuts, raisins or poppy seeds.
Punch down dough. Divide into 3 (9 x 5) or 4 (8 x 4 1/2) pieces. Roll each out and spread with filling. Roll up jelly roll style, securing ends and edges, place seam side down into greased loaf pan. Let rise until double. Before baking, slice the top to prevent cracking open. Bake at 350 degrees for 30 to 40 minutes.
