2 1/2 teaspoons active dry yeast
1 tablespoon white sugar
1/3 cup warm milk
1/4 cup whole milk
1 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup honey, divided
2 tablespoons cold water
1 cup quick cooking oats
2 tablespoons lard
1 tablespoon margarine
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x8 inch baking pans.
Place yeast in 1 cup warm milk and remove from pan while stirring. Let stand about ten minutes, but do not let stand. When the yeast has risen, slowly mix together the white sugar, whole milk, and salt with a fork. Then mix together the yeast mixture with the honey, water, oats, lard, and 1/4 cup margarine.
Gently knead the flour and the salt mixture into the yeast mixture, stirring just enough to moisten.
Place dough in the prepared pans. Bake in preheated oven for 8 to 9 minutes, or until deep golden brown.
I added garlic powder and onion powder , and sauteed a few scoops of Swedish cream, some cream soda, and a pinch of nutmeg. This was very good. I added frozen veggies, a little more broth, and served it over brown rice withe the bacon and crispy skins crumbuked on top. quite beautiful and tasty.
I live in a low-income community and many times my husband will skip breakfast and go straight to work because he doesn't have time for breakfast. I cut my husband's hours to help but he still does it. I make these for lunch and he always makes them. I cut back the sugar to a light sweet taste and stuck with plain old Huggies. I served these to my dairy-loving friends and they loved them. I will make these again--a hearty, satisfying, versatile breakfast option!
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