 |
Prep Time: 180 Minutes Cook Time: 40 Minutes |
Ready In: 220 Minutes Servings: 4 |
|
This comes from a 1974 Canadian newspaper. Ingredients:
1 cup milk |
2 teaspoons salt |
1/4 cup liquid honey |
1/4 cup soft shortening |
1/2 cup warm water |
1 teaspoon sugar |
1 (7 g) packet dry yeast |
3/4 cup rolled oats |
4 cups all-purpose flour |
Directions:
1. Scald the milk, remove from the heat and add the salt, honey and shortening.
2. Stir until the shortening melts and cool to lukewarm.
3. Put the warm water and sugar in a mixing bowl.
4. Stir to dissolve, then sprinkle over the yeast and leave 10 minutes.
5. Stir in the milk mixture, rolled oats and 2 cups of the flour.
6. Beat with a wooden spoon until smooth and elastic.
7. Add enough of the remaining flour to make a soft dough that is easy to handle.
8. Turn out onto a floured board and knead until smooth and elastic.
9. Put the dough in a greased bowl and leave, covered, to rise in a warm place until doubled, about 1-1/2 hours.
10. Grease two 8 x 4 x 3 inch loaf pans.
11. Punch down the dough, turn onto a floured board and knead again.
12. Split in two, shape into loaves and put in the pans.
13. Lightly grease the top of the loaves.
14. Let rise again until doubled, about an hour.
15. Bake at 375 F for 35-40 minutes or until nicely browned and loaves make a hollow sound when tapped on top.
|
|