No-Knead Oatmeal Bread

Oven: 350 degrees        Yields: 2 Loaves

For crunchy crust, brush oven-ready loaves with a little reserved beaten egg—

2 pkgs. Active dry yeast

1 ½ cups boiling water

1 cup quick-cooking rolled oats

½  cup light molasses

1/3 cup shortening

1 Tbls. salt

6 ¼ cups sifted flour

2 eggs, slightly beaten

Soften the yeast in ½ cup warm water (110 degrees).  In large bowl, combine the next 5 ingredients; cool to lukewarm. Stir in 2 cups of flour; add eggs; beat well. Stir in softened yeast; beat well.

Add remaining flour 2 cups at a time, mixing 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 ½  X 4 ½ X 2 ½ inch loaf pans. Cover; let rise in warm place till double (about 2 hours). Bake @ 375 degrees for about 40 minutes. If crust browns too quickly, cover with foil for last half of baking.