Oatmeal Bread

The one thing mom always asked for when we would visit Grandma was oatmeal bread. I think she thought it had magic properties, or something.  The texture is soft and a little crumbly.
This and a carton of milk, and we had dinner. I think it  is really good too. Try it with warm with butter and jam, or ham and mayo. OK, now I'm hungry.
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Ingredients


1 1/8 cups all pupose flour
1 1/8 cups bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons shortening
1  teaspoons salt
2 tablespoons  sugar
1 packet active dry yeast*
1 1/4 cups lukewarm water
2 tablespoons dry milk

*Dissolve the yeast in 1/4 cup lukewarm water before combining with the remaining ingredients.

.Directions


1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.

2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.


3) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan with a lightly greased plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.

4) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

Hot Rolls

No feast would be complete without good hot yeast rolls. My Great- Grandmother Myers could bake rolls that made you cry they were so good.

anyway these are also good. Don't forget the butter.

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm water (110° to 115°)
• 1/2 cup sugar
• 1 egg
• 1/4 cup vegetable oil
• 2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; turn onto a lightly floured surface. Divide into four portions. Shape each portion into 12 balls. To form knots, roll each ball into an 8-in. rope; tie into a knot. Tuck ends under. Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen