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

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