Honey Oat Bread - cooking recipe

Ingredients

2 pkg. dry yeast
1/2 c. warm water
2 1/4 c. milk, scalded
1/4 c. vegetable shortening
1/3 c. honey
2 1/2 tsp. salt
6 - 61/2 c. all purpose flour
2 c. Quick or Old Fashioned Quaker Oats (uncooked)

Preparation

Dissolve yeast in water.
Pour milk over shortening, honey and salt.
Cool to lukewarm. stir in 2 c. flour, add dissolved yeast and oats.
Mix well.
Stir in enough additional flour to make soft dough.
Turn out on to floured board and knead 8 to 10 minutes, until smooth and elastic.
Place in large greased bowl, turn once to coat surface.
Cover.
Let rise in warm place about 1 hour or double in bulk.
Punch down.
Cover, let rise 10 minutes.
Divide dough in half.
Roll each half to form a 15 x 9-inch rectangle. Roll up.
Press ends and seams good to seal.
Place in two 9 x 5 loaf pans.
Brush lightly with melted butter.
Cover, let rise about 45 minutes or nearly doubled.
Bake at 375 about 45 minutes. Remove from pans.