Recipe - No-Knead Oatmeal Bread

2 pack Active dry yeast
1 One half cup Boiling water
1 cup Quickcooking rolled oats
One half cup Light molasses
1/3 cup Shortening
1 tablespoon Salt
6 One fourth cup Sifted allpurpose flour
2 Slightly beaten eggs

From: hwilfehrt@nwu.edu ("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 One half cup warm water (110
deg). In large bowl, combine the 1.5 cup boiling water, the rolled oats,
molasses, shortening, and salt; cool to lukewarm. Stir in 2 cup of flour;
add eggs, beat well. Stir in softened yeast; beat well.

Add remaining flour, 2 cup 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 wellfloured surface; shape in 2 loaves. Place in greased
8.5"x4.5"x2.5" 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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