No-Knead Oatmeal Bread

1. 1

   Soften yeast in 1/2 cup warm water.

2. 2

   In a large bowl, combine the boiling water, the rolled oats, molasses, shortening and salt. Cool to lukewarm.

3. 3

   Stir in 2 cups of the flour.

4. 4

   Add eggs and beat well.

5. 5

   Stir in softened yeast.

6. 6

   Beat well.

7. 7

   Add remaining flour, 2 cups at a time, mixing well after each addition to make a moderately stiff dough.

8. 8

   Beat vigorously until smooth, about 10 minutes.

9. 9

   Grease top lightly.

10. 10

    Cover tightly.

11. 11

    Place in refrigerator at least 2 hours or overnight.

12. 12

    Turn out on well-floured surface.

13. 13

    Shape in two loaves.

14. 14

    Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

15. 15

    Cover and let rise in warm place until double, about 2 hours.

16. 16

    Bake at 375u00b0 about 40 minutes.

17. 17

    If crust browns too quickly, cover with foil last half of baking. Makes 2 loaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.