Molasses Oatmeal Bread
Yield
2 loavesPrep
35 minCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
yeast, active dry
packages |
*
|
| ½ | cup |
water
lukewarm |
|
| 1 | cup |
milk
scalded |
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
salt
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| ⅓ | cup |
molasses
light |
|
| 4 | cups |
all-purpose flour
(more as necessary) |
|
| 1 ½ | cups |
rolled oats
uncooked, (quick or oldfashioned) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
yeast, active dry
packages |
*
|
| 118 | ml |
water
lukewarm |
|
| 237 | ml |
milk
scalded |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 79 | ml |
molasses
light |
|
| 946 | ml |
all-purpose flour
(more as necessary) |
|
| 355 | ml |
rolled oats
uncooked, (quick or oldfashioned) |
|
Directions
Soften yeast in lukewarm water.
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 extra 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 8½ x 4½ x 2- ½ inch 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.
