Old-Fashioned Oatmeal Bread

Directions

Soften yeast in lukewarm water. (Use warm water for dry yeast.)

Pour scalded milk over sugar, salt and shortening.

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.

Shape to form loaves (see below).

Brush lightly with melted shortening. Cover; let rise in warm place until nearly double in size, about 40 minutes for large loaves and 30 minutes for small loaves.

Bake in preheated moderate oven 375℉ (190℃) 45 to 50 minutes for large loaves and about 30 minutes for small loaves.

Remove from pans; brush with melted butter.

Cool.

For LARGE LOAVES, divide dough in half.

Shape each half to form a loaf.

Place in greased 8½ inch x 4½ inch x 2½ inches loaf pans.

For MINIATURE LOAVES, divide dough into 8 parts.

Shape each part to form a loaf.

Place in greased 2¾ inch x 4½ inch x 2” loaf pans.

Makes 2 large or 8 miniature loaves.