This recipe was given to me by a friend. It comes from Mignon Leigh and was featured in a church ladies organization cookbook from 1969. It is delicious. Oat bread is one of my favorites! Prep time includes rising time...so you aren't strapped to the kitchen the whole time!
servesMakes 2 loaves
prep time1 Hr 50 Min
cook time40 Min
active dry yeast
warm, almost hot water
1 1/2 c
4 1/2 c
rolled oats (quick buckeye, raw)
How To Make
Sprinkle yeast in warm water. Set aside in warm place.
Place 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.
Stir in enough flour to make a soft dough. Turn dough out on a lightly floured board. Knead until smooth and satiny, about 10 minutes.
Place 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).
Punch 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.
Bake in 375 degrees for 35-40 minutes. Remove from pans immediately to cool on rack.
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