Grandma’S Oatmeal Bread

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  • 2 pkgs. yeast
  • 1 1/2 s boiling water
  • 1 quick-cooking oats
  • 1/2 molasses
  • 1/3 shortening
  • 2 teaspoons salt
  • 2 s flour
  • 2 eggs
  • 3 1/2 to 4 cups flour


Dissolve yeast in 1/2 cup warm water. Combine in bowl with boiling water, oats, molasses, shortening and salt. Cool to lukewarm and stir in 2 cups flour, eggs and yeast. Beat well and add last measurement of flour. Dough will be a little sticky. Grease top lightly, cover tightly and place in refrigerator at least 2 hours or overnight. Turn on well-floured surface and shape into 2 loaves. Let rise 2 hours or overnight. Bake at 350° 40 minutes.

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