NO-KNEAD OATMEAL BREAD
2 cup boiling water
1 cup uncooked quick-cooking oatmeal
1/3 cup shortening
1/2 cup honey (or light molasses)
1 tbsp. salt
2 pkg. dry yeast
2 eggs, beaten
5 1/2 cups flour
Combine boiling water, oats, shortening, honey or molasses and salt; cool to lukewarm. Add yeast and mix well. Blend in eggs. Add flour until well blended. (This will be a soft dough.) Place dough in greased bowl and cover. Refrigerate at least 2 hours.
TO BAKE:
Preheat oven to 350 degrees. Grease 2 (9x5-inch) loaf pans.
On well-floured board, shape dough into 2 loaves. Place in prepared pans and cover. Let rise until double.
Bake at 350 degrees F about 1 hour.
Makes 2 loaves
Source: Son of Best of Taste (Best of Taste II), The Minneapolis Star, 1974
2 cup boiling water
1 cup uncooked quick-cooking oatmeal
1/3 cup shortening
1/2 cup honey (or light molasses)
1 tbsp. salt
2 pkg. dry yeast
2 eggs, beaten
5 1/2 cups flour
Combine boiling water, oats, shortening, honey or molasses and salt; cool to lukewarm. Add yeast and mix well. Blend in eggs. Add flour until well blended. (This will be a soft dough.) Place dough in greased bowl and cover. Refrigerate at least 2 hours.
TO BAKE:
Preheat oven to 350 degrees. Grease 2 (9x5-inch) loaf pans.
On well-floured board, shape dough into 2 loaves. Place in prepared pans and cover. Let rise until double.
Bake at 350 degrees F about 1 hour.
Makes 2 loaves
Source: Son of Best of Taste (Best of Taste II), The Minneapolis Star, 1974
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and without prior notification or explanation. Failure to follow the guidelines
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Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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