INGREDIENTS

INSTRUCTIONS

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.
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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