.
2 cups boiling water
1 cup quick-cooking oatmeal
4 tablespoons shortening
1/2 cup light molasses
1/2 cup brown sugar, packed
2 teaspoons salt
1 package active dry yeast
1/2 cup warm water
5 1/2 cups all-purpose flour
In a large bowl pour boiling water over oatmeal. Stir in shortening, molasses, brown sugar and salt.
Cool to lukewarm. In a small bowl dissolve yeast in warm water, and let sit until foamy, about 5 minutes.
Add to oatmeal mixture. Stir in enough flour so that dough comes together in a ball and can be handled.
It will be sticky. Gradually, knead in remaining flour. Place dough in an oiled bowl, turning to coat top,
cover with plastic wrap, and let rise until doubled.
Turn out onto a lightly floured surface, and divide in half. Shape each piece into a loaf,
and place in a greased loaf pan. Cover with a cloth, and let rise until doubled. Gently brush
with milk, and sprinkle with additional oats.
Preheat oven to 350 degrees F.
Bake for 45 minutes or until loaves sound hollow when tapped. Remove from pans,
and cool on a wire rack.
Oatmeal Bread recipe compliments of Kim Ode, in Baking with the St. Paul
Bread Club, Kim Ode.
