Old-fashioned Porridge Bread

Ingredients

• 3 cups water, boiling
• 2 cups rolled oats
• 1/4 cup shortening
• 2 teaspoons sugar
• 2 envelopes active dry yeast
• 2/3 cup table molasses
• 4 teaspoons salt
• 2 1/2 cups all-purpose flour
• 5 1/2-6 cups all-purpose flour

Recipe

• 1 pour 3 cups boiling water over 2 cups rolled oats 1/4 cup shortening. stir until shortening melts and let stand for about 20 minutes, stirring occasionally.
• 2 meanwhile, dissolve 2 teaspoons sugar in 1 cup lukewarm water (100 f) over this sprinkle 2 envelopes active dry yeast let stand for 10 minutes.
• 3 then stir briskly with a fork.
• 4 stir into partially cooled rolled oat mixture 2/3 cup table molasses 4 teaspoons salt cool to lukewarm.
• 5 add softened yeast to the lukewarm rolled oat mixture. stir beat in 2-1/2 cups all purpose flour beat vigorously by hand or with electric mixer.
• 6 then gradually beat in with a spoon an additional 5-1/2 to 6 cups all purpose flour work in last of flour with a rotating motion of the hand.
• 7 turn dough onto a floured surface and knead 8 to 10 minutes.
• 8 shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. cover and let rise until doubled (about 1-1/2 hours). keep in a warm place. punch down and shape into 4 loaves.
• 9 place in greased 8-1/2 x 4-1/2 inch loaf pans, grease tops, cover and let rise again until doubled (about 1 hour). bake in preheated 400f oven for 30 to 35 minutes.