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2 packets yeast 1/2 c. light molasses | 2 packets yeast 1/2 c. light molasses | ||
1/2 c. lukewarm water 4-1/2 to 5 c. sifted flour | |||
1/2 c. lukewarm water | 1-1/2 c. milk, scalded * 2 c. rolled oats, uncooked | ||
1-1/2 c. milk, scalded * | |||
1/3 c. shortening | 1/3 c. shortening | ||
2 tsp. salt | 2 tsp. salt | ||
Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over shortening, salt and molasses. Stir until shortening melts. Cool to lukewarm. Stir in 1 c. flour. Add softened yeast and oats. Stir in enough flour to make a soft dough. | |||
Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over shortening, salt and molasses. Stir until shortening melts. Cool to lukewarm. Stir in | |||
1 c. flour. Add softened yeast and oats. Stir in enough flour to make a soft dough. | |||
Turn dough out on lightly floured board or canvas; knead until satiny, about 10 minutes. Round dough into ball; place in greased bowl. Brush top lightly with melted shortening. Cover and let rise in warm place until nearly double in size, about 1 hour. Punch down. Cover and let rest 10 minutes. | Turn dough out on lightly floured board or canvas; knead until satiny, about 10 minutes. Round dough into ball; place in greased bowl. Brush top lightly with melted shortening. Cover and let rise in warm place until nearly double in size, about 1 hour. Punch down. Cover and let rest 10 minutes. | ||
Form into two loaves. Place in greased loaf pans (1 lb. size). Brush tops with melted shortening or margarine. Cover and let rise until nearly double in size, about 1 hour. Bake at 375 deg. 35-40 min. Remove from pans immediately and cool on racks. | |||
Makes 2 loaves. | |||
<nowiki>*</nowiki>Note: To scald milk, place milk in pan and boil. In place of scalded milk, you can use 3/4 c. canned milk and 3/4 c. <u>boiling</u> water. | <nowiki>*</nowiki>Note: To scald milk, place milk in pan and boil. In place of scalded milk, you can use 3/4 c. canned milk and 3/4 c. <u>boiling</u> water. | ||
</poem> | |||
Latest revision as of 14:05, 20 November 2021
2 packets yeast 1/2 c. light molasses
1/2 c. lukewarm water 4-1/2 to 5 c. sifted flour
1-1/2 c. milk, scalded * 2 c. rolled oats, uncooked
1/3 c. shortening
2 tsp. salt
Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over shortening, salt and molasses. Stir until shortening melts. Cool to lukewarm. Stir in 1 c. flour. Add softened yeast and oats. Stir in enough flour to make a soft dough.
Turn dough out on lightly floured board or canvas; knead until satiny, about 10 minutes. Round dough into ball; place in greased bowl. Brush top lightly with melted shortening. Cover and let rise in warm place until nearly double in size, about 1 hour. Punch down. Cover and let rest 10 minutes.
Form into two loaves. Place in greased loaf pans (1 lb. size). Brush tops with melted shortening or margarine. Cover and let rise until nearly double in size, about 1 hour. Bake at 375 deg. 35-40 min. Remove from pans immediately and cool on racks.
Makes 2 loaves.
*Note: To scald milk, place milk in pan and boil. In place of scalded milk, you can use 3/4 c. canned milk and 3/4 c. boiling water.