Featured Pinch Tips Video
- 2 pkg
- active dry yeast
- 1/2 c
- warm, almost hot water
- 1 1/2 c
- milk, scalded
- 4 1/2 c
- sifted flour
- 2 tsp
- 1/4 c
- 2 c
- rolled oats (quick buckeye, raw)
- 1/3 c
1Sprinkle yeast in warm water. Set aside in warm place.
2Place shortening, salt and molasses in a large mixing bowl. Pour scalded milk over it. Stir until shortening melts; cool to lukewarm. Stir in 1 cup of flour. Add yeast in water and oats.
3Stir in enough flour to make a soft dough. Turn dough out on a lightly floured board. Knead until smooth and satiny, about 10 minutes.
4Place dough in a bowl sprayed with vegetable spray, top down to coat with spray, and turned right side up again. Cover and let rise until double in bulk (90 minutes).
5Punch down and let rest (covered) 10 minutes. Form into 2 loaves and place in 2 greased loaf pans. Spray top with vegetable spray. Let rise in warm place for about 40 minutes.
6Bake in 375 degrees for 35-40 minutes. Remove from pans immediately to cool on rack.