- 2 [1/4-ounce / 7-g each] packages active dry yeast
- 1/2 cup [125 mL] warm water
- 1 1/2 cups [375 mL] milk, scalded
- 1/3 cup [75 g] shortening
- 2 teaspoons [10 mL] salt
- 1/2 cup [125 mL] molasses
- 4 1/2 to 5 cups [630 to 700 g] all-purpose flour
- 2 cups [500 mL] quick cooking rolled oats
- Melted butter, to brush
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- Combine yeast and warm water into a small bowl; set aside.
- Pour scalded milk over shortening, salt, and molasses.
- Stir until shortening melts.
- Leave to cool until lukewarm, then stir in 1 cup [140 g] of the flour, yeast mixture and rolled oats.
- Stir in enough of remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Shape dough into a ball and place into a buttered bowl; turn dough over to grease both sides.
- Cover dish with a cloth and leave dough to rise into a warm environment away from drafts until nearly doubled in size, about 1 hour.
- Punch dough down; cover and leave to rest for 10 minutes.
- Half and shape dough into 2 loaves.
- Transfer each loaf into a greased 9 x 5 x 3-inch [12.7 x 12.7 x 7.6-cm] loaf pan.
- Brush tops with melted butter.
- Cover and leave to rise for approximately 1 more hour, until nearly doubled in size.
- Preheat oven to 375°F [190°C].
- Bake breads into preheated oven for 35 to 40 minutes.
- Remove from oven and immediately unmold breads onto wire racks; leave to cool.
- For a softer crust, brush with more melted butter while hot.
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