No-Knead Oatmeal Bread

• 1/2 c. warm water
• 2 pkg. active dry yeast
• 1 1/2 c. boiling water
• 1 c. quick cooking oats
• 1/2 c. light molasses
• 1/3 c. shortening
• 1 Tbsp. salt
• 6 1/4 c. sifted all-purpose flour
• 2 slightly beaten eggs

1. Soften yeast in 1/2 cup warm water.
2. In a large bowl, combine the boiling water, the rolled oats, molasses, shortening and salt. Cool to lukewarm.
3. Stir in 2 cups of the flour.
4. Add eggs and beat well.
5. Stir in softened yeast.
6. Beat well.
7. Add remaining flour, 2 cups at a time, mixing well after each addition to make a moderately stiff dough.
8. Beat vigorously until smooth, about 10 minutes.
9. Grease top lightly.
10. Cover tightly.
11. Place in refrigerator at least 2 hours or overnight.
12. Turn out on well-floured surface.
13. Shape in two loaves.
14. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
15. Cover and let rise in warm place until double, about 2 hours.
16. Bake at 375u0b0 about 40 minutes.
17. If crust browns too quickly, cover with foil last half of baking. Makes 2 loaves.

warm water, active dry yeast, boiling water, cooking oats, light molasses, shortening, salt, flour, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523448 (may not work)