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Listed in: Breads (Yeast)
1 cup milk
1 cup rolled oats
2 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon shortening
1 yeast cake
1/4 cup lukewarm water
About 2-1/2 cups flour
Scald the milk and pour over the rolled oats. Add sugar, salt, and shortening. Let stand until lukewarm and add the yeast cake, which has been softened in lukewarm water. Add enough white flour to make a dough that can be handled, and knead until smooth and elastic. Let rise until doubled in bulk. Cut down and knead again. Shape in a loaf, place in a greased pan and let rise again until doubled in bulk. Put in a moderately hot oven and after 15 minutes reduce the temperature to moderate.
Time in baking; 15 minutes, 375°; 40 minutes, 350°. 1 loaf.
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