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.
Yields
2 Loaves