Description
I have had this recipe for over 40 years and it has never failed. The aroma of it baking is wonderful, and it also makes great toast. Also a great addition to have with baked brown beans. This freezes very well; I cut the loaf up before I freeze, that way I take out just the slices I need.
Ingredients
- 3 cups boiling water
- 2 cups rolled oats
- ¼ cup shortening
- 2 teaspoons white sugar
- 1 cup warm water (100 degrees F (38 degrees C))
- 2 (.25 ounce) packages active dry yeast
- ⅔ cup molasses
- 4 teaspoons salt
- 8 ½ cups all-purpose flour, or as needed
Instructions
- Pour boiling water over oats and shortening in a bowl. Stir until shortening melts; let stand for 20 minutes
- giving it a stir once in a while.
- Meanwhile
- dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.
- Stir yeast mixture into the partially cooled oat mixture with molasses and salt. Let cool to lukewarm
- 5 to 10 minutes. Beat in 2 1/2 cups of flour
- gradually adding remaining flour as needed.
- Turn dough onto a floured surface and knead
- 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl
- rolling the dough so the top is greased. Cover and let double in size
- about 1 1/2 hours.
- Punch dough down and shape into 4 loaves. Place into greased 8 1/2×4 1/2-inch bread pans. Cover and let rise until doubled in size
- about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in preheated oven until tops are golden brown
- 30 to 35 minutes.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 3 hrs 55 mins
Servings: 48