Bread

This recipe was posted in The Kansas City Kansan`s Silver Spoon Cookbook....of March 19, 1972

Mrs. Lucille Alliosn sent this recipe in to be published ....

Bread

2 packages active dry yeast
3/4 cup warm water
1 1/4 cups buttermilk
4 1/2 to 5 cups flour
1/4 cup shortening
2 Tablespoon sugar
2 teaspoon baking powder
2 teaspoon salt
1 1/2 cup quick cooking rolled oats
soft butter or margarine

In large mixer bowl, dissolve yeast in warm water. Add buttermilk, 2 1/2 cups flour, shortening, sugar baking powers, and salt. blend 1/2 minutes on low speed, scraping bowl constantly. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in remaining flour and rooled oats( dough should remain soft and slightly sticky)

Turn dough onto well-floured  board: knead 5 minutes or about 200 turns. Roll dough into rectangle 18 x 9 inches. Roll up , beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased 9 x 5 x 3-inch loaf pan. Brush loaf lightly with butter. Let rise in warm place until double in size , about 1 hour. ( dough in center should be about 2 inches above pan)

Oven rack should be in lowest position or bread will brown too quickly. Bake at 425 degrees for 30 to 35 minutes. Remove from pan. Brush loaf with butter; cool on wire rack....