Oatmeal Bread

• 4 c. boiling water
• 2 c. rolled oats
• 4 tsp. shortening
• 1 c. dark molasses
• 4 tsp. salt
• 1 c. lukewarm water
• 1/2 c. wheat germ (optional)
• 10 to 12 c. flour
• 2 pkg. yeast or 2 cakes

1. Pour
2. boiling
3. water over rolled oats.
4. Add shortening; cool; add molasses and salt.
5. Dissolve yeast in lukewarm water and add to
6. oatmeal
7. mixture.
8. Add flour, wheat germ, beating gradually. Turn
9. onto
10. floured
11. board
12. and knead until smooth looking.
13. Turn into
14. a
15. greased
16. bowl,
17. cover, leave in a warm place 1 hour
18. or until doubled in bulk.
19. Shape into 4 loaves; place in greased bread pans.
20. Cover and let rise until doubled in bulk.
21. Bake in moderate oven (350u0b0) for about 50 minutes or until well browned. Yields 4 loaves.

boiling water, rolled oats, shortening, dark molasses, salt, water, germ, flour, yeast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=344603 (may not work)