Oatmeal Honey Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1-1/2 cups boiling water
• 1/2 cup shortening
• 1/2 cup honey
• 1 cup quick-cooking oats
• 2 eggs
• 1 tablespoon salt
• 6 to 7 cups all-purpose flour
• 1 tablespoon butter, melted

1. In a large bowl, dissolve yeast in warm water; set aside. In another bowl, stir boiling water and shortening until shortening is melted. Add honey; cool to 110u0b0-115u0b0. Add the oats, eggs, salt, shortening mixture and 3 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9x5-in. loaf pans. Prick tops with a fork. Brush with butter. Cover and let rise until doubled, about 40 minutes.
4. Bake at 350u0b0 for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

active dry yeast, warm water, boiling water, shortening, honey, oats, eggs, salt, flour, butter

Taken from www.tasteofhome.com/recipes/oatmeal-honey-bread/ (may not work)