*  Exported from  MasterCook  *
                        OLD-FASHIONED OATMEAL BREAD
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads                           Yeast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Cakes compressed yeast -- or..
    2       pk           -Dry yeast
      1/2   c            Lukewarm water
    2       c            Milk -- scalded
      1/4   c            Sugar
    1 1/2   ts           Salt
      1/3   c            Shortening
    5       c            Sifted all-purpose flour
                         -- (plus more as necessary)
    2       c            Quaker Oats, uncooked
                         -- (quick or old-fashioned)
   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
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