| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 24 | Servings | |
INGREDIENTS
| 2 | Active dry yeast | |
| 1 1/2 | c | Boiling water |
| 1 | c | Quick-cooking rolled oats |
| 1/2 | c | Light molasses |
| 1/3 | c | Shortening |
| 1 | T | Salt |
| 6 1/4 | c | Sifted all-purpose flour |
| 2 | Slightly beaten eggs |
INSTRUCTIONS
From: h-wilfehrt@nwu.edu ("Helen M. Wilfehrt") Date: Sun, 23 Apr 1995
05:40:04 +0000 From an old edition of Better Homes New Cook Book.
Preheat oven to 375 degrees F. Soften the yeast in 1/2 c warm water
(110 deg). In large bowl, combine the 1.5 c boiling water, the rolled
oats, molasses, shortening, and salt; cool to lukewarm. Stir in 2 c
of flour; add eggs, beat well. Stir in softened yeast; beat well. Add
remaining flour, 2 c at at time. Mix vigorously after each addition,
to make moderately stiff dough. Beat vigorously till smooth, about 10
min. Grease top lightly. Cover tightly; place in refridgerator at
least 2 hours or overnight. Turn out on well-floured surface; shape in
2 loaves. Place in greased 8.5"x4.5"x2.5" loaf dishes. Cover and let
rise in warm place until doubled in size (about 2 hours). Bake in 375
deg. F oven for about 40min. If crust browns too quickly, cover with
foil for last half of baking. Makes 2 loaves. REC.FOOD.RECIPES
ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 150
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 17.1mg
Sodium: 297.7mg
Potassium: 40.8mg
Carbohydrates: 24.9g
Fiber: <1g
Sugar: <1g
Protein: 3.9g