| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
24 |
Servings |
INGREDIENTS
| 2 |
pk |
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 |
tb |
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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