quick oatmeal bread in JOSEPHINE quick oatmeal bread JOSEPHINE

quick oatmeal bread in JOSEPHINE

quick oatmeal bread JOSEPHINE

quick oatmeal bread in JOSEPHINE.Pour scalded milk over shortening, salt, and molasses.
Stir until shortening melts.
Cool to lukewarm then stir in 1 cup flour, yeast mixture, and oats.
Stir in enough flour to make a soft dough.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Round dough into a ball and place in a buttered bowl; turn over to grease both sides.
Cover with a dish cloth and let rise in a warm place until nearly doubled in size, about 1 hour.
Punch down; cover and let rest 10 minutes.
Form into two loaves.
Place in greased 9x5x3inch loaf pans.
Brush tops with melted butter.
Cover and let rise for about 1 hour, until nearly double in size.
Remove from pans immediately and cool on racks.
Brush with more melted butter while hot for a softer crust.
quick oatmeal bread in SUNOL quick oatmeal bread SUNOL