Raisins may be added to this loaf, if liked.

Mary preferred this oatmeal loaf to graham bread.
The sponge or batter from which this oatmeal-loaf was made had been prepared in the following manner: To 1-1/2 cups of luke-warm potato water was added 1 teaspoonful of sugar, 1 cake of yeast; when dissolved, add 1-1/2 cups of white bread flour.

Beat all together well, stand closely-covered in a warm place until the following morning.

From one cup of this sponge was made one oatmeal loaf, and to the other cup of sponge white flour was added for a loaf of white bread or rolls.
AUNT SARAH'S WHITE BREAD (SPONGE METHOD) Prepare the following "Yeast Sponge" at noon, the day preceding that on which you bake bread: Place in a bowl (after the mid-day meal) 1 quart of potato water (containing no salt), in which potatoes were boiled; also two medium-sized, finely-mashed potatoes, 1 tablespoonful of sugar and, when luke warm, add 1 cup of good home-made or baker's yeast.

Mix all well together; then divide this mixture and pour each half into each of two 1-quart glass fruit jars.