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Granny White
No−Knead Oatmeal Bread
Makes 2 loaves
2
1
1
1
1
1
6
2
packages active dry yeast
1/2 cups boiling water
c quick−cooking rolled oats
/2 c light molasses
/3 c shortening
T salt
1/4 c sifted all−purpose flour
slightly beaten eggs
Heat oven to 375 degrees F.
Soften the yeast in 1/2 c warm water (110 deg). In large bowl,
combine the 1 1/2 cups boiling water, the rolled oats, molasses,
shortening, and salt, cool to lukewarm. Stir in 2 cups of the
flour. Add eggs, beat well. Stir in softened yeast, beat well.
Add remaining flour, 2 cups at at time. Mix 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.
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