This one is a favorite among the siblings.
from The Ultimate Southern Living Cookbook
- 2¼ cups milk
- ½ cup honey
- 1 cup shortening
- 2½ teaspoons salt
- 2 packages active dry yeast
- ½ cup warm water (105° to 115°)
- 2 cups regular oats, uncooked
- 6 to 6½ cups all-purpose flour
- Butter or margarine, melted
Combine first 4 ingredients in a saucepan; heat until shortening melts. Remove from heat, and cool to 105° to 115°.Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, liquid mixture, oats, and 2 cups flour in a large mixing bowl; mix well. Stir in enough remaining flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (8 to 10 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
(You can do a lot of things when you are waiting an hour for dough to rise. At this point we went to Bed Bath & Beyond to buy a second loaf pan, because we only had one to begin with. We also bought a shoe rack for me to put in the closet and organize my shoes. Since we got married, Rebecca has had a quest to make sure I had the right shoes for every occasion, so now I own more shoes than I ever have. A shoe rack became a necessity.)
Punch dough down; cover and let stand 10 minutes. Divide dough in half; place on a floured surface. Roll each half to a 15- x 9-inch rectangle. Roll up, jellyroll fashion, starting at narrow end; pinch seams and ends to seal. Place loaves, seam side down, in two greased 9- x 5-inch loaf pans. Brush with butter.
Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk. Bake at 375° for 45 minutes or until loaves sound hollow when tapped. Cover with foil the last 15 minutes of baking to prevent excessive browning. Remove loaves from pans; cool on wire racks. Yield: 2 loaves.