Prep 3 hrs
Cook 40 mins
This comes from a 1974 Canadian newspaper.
- 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
- Scald the milk, remove from the heat and add the salt, honey and shortening.
- Stir until the shortening melts and cool to lukewarm.
- Put the warm water and sugar in a mixing bowl.
- Stir to dissolve, then sprinkle over the yeast and leave 10 minutes.
- Stir in the milk mixture, rolled oats and 2 cups of the flour.
- Beat with a wooden spoon until smooth and elastic.
- Add enough of the remaining flour to make a soft dough that is easy to handle.
- Turn out onto a floured board and knead until smooth and elastic.
- Put the dough in a greased bowl and leave, covered, to rise in a warm place until doubled, about 1-1/2 hours.
- Grease two 8 x 4 x 3 inch loaf pans.
- Punch down the dough, turn onto a floured board and knead again.
- Split in two, shape into loaves and put in the pans.
- Lightly grease the top of the loaves.
- Let rise again until doubled, about an hour.
- Bake at 375 F for 35-40 minutes or until nicely browned and loaves make a hollow sound when tapped on top.