Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cakes compressed yeast -- OR..
2 pk -Dry yeast
1/2 c Lukewarm water
1 c Milk -- scalded
2 tb Sugar
1 tb Salt
2 tb Shortening
1/3 c Light molasses
4 c Sifted all-purpose flour
-- (more as necessary)
1 1/2 c Quaker Oats, uncooked
-- (quick or old-fashioned)
Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour
scalded milk over sugar, salt, shortening and molasses. Cool to lukewarm.
Stir in 1 cup flour. Add softened yeast and oats. Stir in enough more
flour to make a soft dough.
Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased bowl;
brush lightly with melted shortening. Cover and let rise in warm place
until double in size, about 1 hour.
Punch dough down; cover; let rest 10 minutes. Divide dough in half; shape
each half to form a loaf. Place in greased 8-1/2" x 4-1/2" x 2-1/2" loaf
pans. Brush lightly with melted shortening. Cover; let rise until nearly
double in size, about 45 minutes. Bake in preheated moderate oven
(350 F.) about 45 minutes or until golden brown. Remove from pans; brush
with melted butter. Cool.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
