Step back in time with me as I bake a Roaring 20s Oatmeal Bread from the 1924 Modern Priscilla Cook Book! This treasure of a cookbook was one of the first to standardize recipes, moving away from vague measurements like “a sifter full of flour” to something more precise.
This Oatmeal Bread recipe is simple, delicious, and only requires one rise! I made a couple of small adjustments (butter instead of shortening and skipped the nuts), but otherwise, I stuck to the original instructions. The end result? Soft, slightly chewy, incredibly flavorful bread that smells heavenly and tastes even better!
Watch as I take you through the step-by-step process of making this 100-year-old bread recipe, and let me know in the comments—have you ever baked a vintage recipe? Should I try the Raisin Potato Bread or Banana Fritters next?
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Modern Priscilla Oatmeal Bread Recipe
2 cups rolled oats
3 cups boiling water
½ cup butter (original recipe called for shortening)
2 cakes yeast (about 4 ½ teaspoons)
1 cup lukewarm water
1 Tbsp sugar
½ cup sugar
2 tsp salt
(Optional) 2/3 cup nut meats – I omitted due to allergies
White flour (about 7.5 cups to get a stiff dough)
Instructions:
1. Pour boiling water over oats, mix in butter, and let cool.
2. Dissolve yeast in lukewarm water with 1 Tbsp sugar.
3. Combine all ingredients, adding flour until a stiff dough forms.
4. Shape into loaves, place in greased pans, and let rise until doubled.
5. Bake at 350°F for about 40 minutes (or until internal temp reaches 180-190°F).
The aroma of this bread while baking is next level! And the taste? Absolutely amazing. Soft, slightly chewy, and perfect with butter and honey.
If you love vintage recipes, don’t forget to like, subscribe, and share—your support means the world to us!
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