Old Fashioned Oatmeal Bread
|Milk||2 Cup (32 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs), packed|
|Salt||1 1⁄4 Teaspoon|
|Yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Regular rolled oats||2 Cup (32 tbs) (Not Quick Cooking)|
|Sifted flour||6 Cup (96 tbs)|
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.