No-knead oatmeal bread

Yield: 24 Servings

Measure Ingredient
2 packs Active dry yeast
1½ cup Boiling water
1 cup Quick-cooking rolled oats
½ cup Light molasses
⅓ cup Shortening
1 tablespoon Salt
6¼ cup Sifted all-purpose flour
2 \N Slightly beaten eggs

From: h-wilfehrt@... ("Helen M. Wilfehrt") Date: Sun, 23 Apr 1995 05:40:04 +0000 From an old edition of Better Homes New Cook Book.

Preheat oven to 375 degrees F. Soften the yeast in ½ c warm water (110 deg). In large bowl, combine the 1½ c boiling water, the rolled oats, molasses, shortening, and salt; cool to lukewarm. Stir in 2 c of flour; add eggs, beat well. Stir in softened yeast; beat well.

Add remaining flour, 2 c at at time. Mix vigorously after each addition, to make moderately stiff dough. Beat vigorously till smooth, about 10 min.

Grease top lightly. Cover tightly; place in refridgerator at least 2 hours or overnight.

Turn out on well-floured surface; shape in 2 loaves. Place in greased 8½"x4½"x2½" loaf dishes. Cover and let rise in warm place until doubled in size (about 2 hours). Bake in 375 deg. F oven for about 40min. If crust browns too quickly, cover with foil for last half of baking. Makes 2 loaves.

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