- 1-1/4 oz envelope active dry yeast
- ¾ cup warm (110 degrees)
- 1-1/2 cups old fashioned rolled oats
- ¼ cup plus 1 tablespoon vegetable shortening
- ¼ cup sugar
- 2-1/2 teaspoon salt
- 1 cup milk
- 1 egg, lightly beaten
- 3 to 3-1/2 cups bread flour
Dissolve yeast in half of the warm water.
In large bowl, combine oats, shortening, sugar and salt.
Scald milk and pour over oat mixture.
Let stand several minutes, stirring twice.
Add remaining warm water to oat mixture and cool to lukewarm.
Beat in 1 cup of the flour, egg and yeast.
Add enough of the remaining flour to make a stiff dough.
Knead on a lightly floured surface until smooth, 12 to 15 minutes.
Shape into a ball and place in a greased bowl. Turn once.
Cover and allow to rise in a warm place until doubled in size.
Punch down dough and let rise, covered, about 12 minutes.
Grease a metal loaf pan. Roll out dough to form a large triangle.
Roll up like a jellyroll, beginning at short end.
Pinch and press sides under to seal.
Place loaf seam side down in pan.
Cover loaf and let rise until doubled in size.
Bake in preheated 375° oven about 50 minutes or until loaf is golden brown and hollow when bottom is tapped. Remove from pan and cool on wire rack.