Honey Oat Bread
- 2 pkg. dry yeast
- 1/2 c. warm water
- 2 1/4 c. milk, scalded
- 1/4 c. vegetable shortening
- 1/3 c. honey
- 2 1/2 tsp. salt
- 6 - 61/2 c. all purpose flour
- 2 c. Quick or Old Fashioned Quaker Oats (uncooked)
- Dissolve yeast in water.
- Pour milk over shortening, honey and salt.
- Cool to lukewarm. stir in 2 c. flour, add dissolved yeast and oats.
- Mix well.
- Stir in enough additional flour to make soft dough.
- Turn out on to floured board and knead 8 to 10 minutes, until smooth and elastic.
- Place in large greased bowl, turn once to coat surface.
- Cover.
- Let rise in warm place about 1 hour or double in bulk.
- Punch down.
- Cover, let rise 10 minutes.
- Divide dough in half.
- Roll each half to form a 15 x 9-inch rectangle. Roll up.
- Press ends and seams good to seal.
- Place in two 9 x 5 loaf pans.
- Brush lightly with melted butter.
- Cover, let rise about 45 minutes or nearly doubled.
- Bake at 375 about 45 minutes. Remove from pans.
yeast, warm water, milk, vegetable shortening, honey, salt, flour, oats
Taken from www.cookbooks.com/Recipe-Details.aspx?id=104001 (may not work)