2 Cakes compressed yeast; or..
2 pk -Dry yeast
1/2 c Lukewarm water
2 c Milk; scalded
1/4 c Sugar
1 1/2 ts Salt
1/3 c Shortening
5 c Sifted all-purpose flour
— (plus more as necessary)
2 c Quaker Oats, uncooked
— (quick or old-fashioned)
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
satinly, 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 F.) 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 8-1/2″ x 4-1/2″ x 2-1/2″ loaf pans.
For MINIATURE LOAVES, divide dough into 8 parts. Shape each part to
form a loaf. Place in greased 2-3/4″ x 4-1/2″ x 2″ loaf pans.
Makes 2 large or 8 miniature loaves.
Yields
2 Lg. loaves