2 cups boiling water
1 cup instant oats
2 tablespoons shortening
1/2 cup brown sugar
2 teaspoons salt
1 package dry yeast
1/2 cup warm water
5 to 6 cups flour
Pour boiling water over oats, add shortening and cool at least 15 minutes. Stir
the yeast into 1/2 cup warm water and let it stand for 5 minutes to dissolve.
Add dissolved yeast, sugar and salt to cooled oats mixture. Mix. Work enough of
the flour so the dough is easy to handle. Turn out into lightly floured board,
knead for several minutes, let rest for 10 minutes. Resume kneading until the
dough is smooth and elastic, adding flour as needed. Place in buttered bowl,
cover, let rise in a warm spot until double in bulk. Punch down and shape into
two loaves. Place in buttered loaf pans, cover, let rise until almost double in
bulk. Bake for 50 minutes at 350º