Molasses oatmeal bread
2 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cakes compressed yeast; OR.. Dry yeast | |
| ½ | cup | Lukewarm water |
| 1 | cup | Milk; scalded |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Salt |
| 2 | tablespoons | Shortening |
| ⅓ | cup | Light molasses |
| 4 | cups | Sifted all-purpose flour (more as necessary) |
| 1½ | cup | Quaker Oats, uncooked (quick or old-fashioned) |
Directions
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 8-½" x 4-½" x 2-½" 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