Old-Fashioned Porridge Bread

• 3 cups water, boiling
• 2 cups rolled oats
• 1/4 cup shortening
• 2 teaspoons sugar
• 2 envelopes active dry yeast
• 2/3 cup table molasses
• 4 teaspoons salt
• 2 1/2 cups all-purpose flour
• 5 1/2 - 6 cups all-purpose flour

1. Pour 3 cups boiling water Over 2 cups rolled oats 1/4 cup shortening. Stir until shortening melts and let stand for about 20 minutes, stirring occasionally.
2. Meanwhile, dissolve 2 teaspoons sugar in 1 cup lukewarm water (100 F) Over this sprinkle 2 envelopes active dry yeast Let stand for 10 minutes.
3. Then stir briskly with a fork.
4. Stir into partially cooled rolled oat mixture 2/3 cup table molasses 4 teaspoons salt Cool to lukewarm.
5. Add softened yeast to the lukewarm rolled oat mixture. Stir Beat in 2-1/2 cups All Purpose flour Beat vigorously by hand or with electric mixer.
6. Then gradually beat in with a spoon an additional 5-1/2 to 6 cups All Purpose flour Work in last of flour with a rotating motion of the hand.
7. Turn dough onto a floured surface and knead 8 to 10 minutes.
8. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 1-1/2 hours). Keep in a warm place. Punch down and shape into 4 loaves.
9. Place in greased 8-1/2 x 4-1/2 inch loaf pans, grease tops, cover and let rise again until doubled (about 1 hour). Bake in preheated 400F oven for 30 to 35 minutes.

water, rolled oats, shortening, sugar, active dry yeast, molasses, salt, flour, flour

Taken from www.food.com/recipe/old-fashioned-porridge-bread-3170 (may not work)