Old Fashioned Oatmeal Bread Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Shortening | 2 Tablespoon | |
| 1/4 cup brown sugar, packed | ||
| Salt | 1 1/4 Teaspoon | |
| Yeast package | 1 | |
| Lukewarm water | 1/4 Cup (16 tbs) | |
| Quick cooking oats | 2 Cup (16 tbs), rolled | |
| Flour | 6 Cup (16 tbs), sifted | |
Directions
1. Scald the milk and stir in the shortening, brown sugar and salt. Stir until dissolved and cool to lukewarm.
2. In a large mixing bowl, soften the yeast in the water. Stir in the lukewarm milk mixture, add the oats and sufficient flour to make a soft dough.
3. Turn the dough out on a lightly floured board. Knead until smooth and elastic, or about ten minutes; the dough will spring back when pressed with a finger.
4. Place the dough in a warm greased bowl, grease the surface, cover and let rise in a warm place (80° F.) until doubled in bulk, or about two hours; the dough will retain a finger imprint when pressed.
5. Turn the dough out on a lightly floured board, divide into thirds and shape into loaves. Place the loaves, sealed edges down, in greased 9 x 5 1/2-inch bread pans. Brush the tops with melted shortening, cover and let rise until almost doubled in bulk, about one hour.
6. Bake in a preheated hot oven (400° F.) about forty-five minutes.
7. Remove from pans and cool the baked loaves on racks.
2. In a large mixing bowl, soften the yeast in the water. Stir in the lukewarm milk mixture, add the oats and sufficient flour to make a soft dough.
3. Turn the dough out on a lightly floured board. Knead until smooth and elastic, or about ten minutes; the dough will spring back when pressed with a finger.
4. Place the dough in a warm greased bowl, grease the surface, cover and let rise in a warm place (80° F.) until doubled in bulk, or about two hours; the dough will retain a finger imprint when pressed.
5. Turn the dough out on a lightly floured board, divide into thirds and shape into loaves. Place the loaves, sealed edges down, in greased 9 x 5 1/2-inch bread pans. Brush the tops with melted shortening, cover and let rise until almost doubled in bulk, about one hour.
6. Bake in a preheated hot oven (400° F.) about forty-five minutes.
7. Remove from pans and cool the baked loaves on racks.
Chef
