2    Cakes compressed yeast; or..

      2 pk -Dry yeast

    1/2 c  Lukewarm water

      2 c  Milk; scalded

    1/4 c  Sugar

  1 1/2 ts Salt

    1/3 c  Shortening

      5 c  Sifted all-purpose flour

           -- (plus more as necessary)
      2 c  Quaker Oats, uncooked

           -- (quick or old-fashioned)
  Soften yeast in lukewarm water.  (Use warm water for dry yeast.)  Pour
  scalded milk over sugar, salt and shortening.  Cool to lukewarm.  Stir in
  1 cup flour.  Add softened yeast and oats.  Stir in enough more flour to

  make a soft dough.
  Turn out on lightly floured board or canvas; knead until smooth and
  satinly, about 10 minutes.  Round dough into ball; place in greased bowl;
  brush lightly with melted shortening.  Cover and let rise in warm place
  until double in size, about 1 hour.
  Punch dough down; cover; let rest 10 minutes.  Shape to form loaves (see
  below).  Brush lightly with melted shortening.  Cover; let rise in warm
  place until nearly double in size, about 40 minutes for large loaves and
  30 minutes for small loaves.  Bake in preheated moderate oven (375 F.) 45

  to 50 minutes for large loaves and about 30 minutes for small loaves.
  Remove from pans; brush with melted butter.  Cool.
  For LARGE LOAVES, divide dough in half.  Shape each half to form a loaf.
  Place in greased 8-1/2" x 4-1/2" x 2-1/2" loaf pans.
  For MINIATURE LOAVES, divide dough into 8 parts.  Shape each part to form
  a loaf.  Place in greased 2-3/4" x 4-1/2" x 2" loaf pans.
  Makes 2 large or 8 miniature loaves.
  Source: Our Favorites for family and friends
  Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias