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No-Knead Oatmeal Bread
Makes 2 loaves

2 packages active dry yeast
1 1/2 cups 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

Heat oven to 375 degrees F.

Soften the yeast in 1/2 c warm water (110 deg). In large bowl,
combine the 1 1/2 cups boiling water, the rolled oats, molasses,
shortening, and salt, cool to lukewarm. Stir in 2 cups of the
flour. Add eggs, beat well. Stir in softened yeast, beat well.

Add remaining flour, 2 cups at at time. Mix vigorously after each
addition, to make moderately stiff dough. Beat vigorously till
smooth, about 10 minutes. Grease top lightly. Cover tightly,
place in refrigerator 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 40 minutes. If crust browns too quickly, cover with
foil for last half of baking. Makes 2 loaves.

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2 of 2 people found the following review helpful:
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Oatmeal Bread, December 30, 2006 - 10:38 AM
Reviewer: Anonymous from Northern Ontario
Best bread recipe I ever tried. Easy to make and VERY tasty. I substituted maple syrup for molasses, and used regular rolled oats instead of quick cooking oats. Tried to keep it in the 'fridge overnight, but it rose too fast. Baking time was only 25 min(not 40).

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