This is an absolutely lovely bread perfect for breakfast (with butter and especially peanut butter), but also for certain kinds of sandwiches. It excels at shredded barbecue sandwiches such as in the background.
I’m sure if you allow it to go stale it would be great for any sweet bread pudding, but I haven’t tested that theory.
Drop in again soon for another vintage recipe! I’ll have a different recipe every Sunday afternoon throughout the year. Keep an eye on this page or subscribe to
the RSS feed for further details.
You can also browse
past featured Club recipes as well as some of the
vintage promotional cookbooks I’ve used as sources. And I collect many of these recipes in
A Traveling Man’s Cookery Book.
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Oats love salt. — Claire Saffitz (Claire Saffitz’s Ultimate Peach Streusel Slab Pie)
