| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Yeast |
2 |
Loaves |
INGREDIENTS
| 2 |
|
Cakes compressed yeast; OR.. Dry yeast |
| 1/2 |
c |
Lukewarm water |
| 1 |
c |
Milk; scalded |
| 2 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 2 |
tb |
Shortening |
| 1/3 |
c |
Light molasses |
| 4 |
c |
Sifted all-purpose flour (more as necessary) |
| 1 1/2 |
c |
Quaker Oats, uncooked (quick or old-fashioned) |
INSTRUCTIONS
Soften yeast in lukewarm water. (Use warm water for dry yeast.) 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 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. 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. 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.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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