Oatmeal Yeast Bread

by Merci
from Virtuous Daughters, January 2009~Volume 8, Number 10

• 2 pkgs. Dry yeast
• 1/2 c. warm water (150 degrees)
• 3 c. milk, scalded
• 2/3 c. shortening
• 1/2 c. sugar
• 2 Tbsp. Salt
• 7 c. sifted flour
• 3 c. uncooked oatmeal
• Melted shortening

​Soften yeast in warm water. Pour scalded milk over shortening, sugar, and salt. Cool to lukewarm. Stir in 1 c. flour; add softened yeast and oatmeal. Stir in additional flour to make a soft dough. Turn out lightly on floured board or canvas; knead until smooth and satiny, adding flour as necessary, about 10 minutes. Round dough into a 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 down; cover; let rest 10 minutes. Divide dough into 3 equal parts. Shape to form regular, twin, round, or slash lopped loaves. Cover and let rise for another hour. Bake at 375 for about 50 minutes or until golden brown Remove from pans; brush with melted butter. Yield: 3 loaves.