8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Combine the oats, salt and flour
1: Cut in the shortening and add enough water to dampen and form a ball
2: (A food processor does the work in a jiffy)
3: Leave to swell for ten minutes
4: Divide the doght and roll eacxh part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife
5: Bake in 350F for about 1/2 hour but watch that they don't turn brown
6: Sweet Oatcake: Add 1 cup sugar to recipe
7: Anne's note: That recipe is labelled "Bannock" in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it appears as "oatcakes" in the book's index
8: Source: _More Baking with Schmecks Appeal_) From Gemini's MASSIVE MealMaster collection at www
9: synapse
10: com/~gemini