No-Knead Oatmeal Bread - cooking recipe

Ingredients

1/2 c. warm water
2 pkg. active dry yeast
1 1/2 c. boiling water
1 c. quick cooking oats
1/2 c. light molasses
1/3 c. shortening
1 Tbsp. salt
6 1/4 c. sifted all-purpose flour
2 slightly beaten eggs

Preparation

Soften yeast in 1/2 cup warm water.
In a large bowl, combine the boiling water, the rolled oats, molasses, shortening and salt. Cool to lukewarm.
Stir in 2 cups of the flour.
Add eggs and beat well.
Stir in softened yeast.
Beat well.
Add remaining flour, 2 cups at a time, mixing well after each addition to make a moderately stiff dough.
Beat vigorously until 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 two loaves.
Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover and let rise in warm place until double, about 2 hours.
Bake at 375\u00b0 about 40 minutes.
If crust browns too quickly, cover with foil last half of baking. Makes 2 loaves.