Otameal Bread
Combine:
2 cups boiling water
1 cup rolled oats
1/3 cup shortening
1/2 cup light molasses
4 tsp salt
Cool to lukewarm.
Add 2 packages yeast, compressed or dry granular; mix well.
Blend in 2 eggs
Add 5.5 cups sifted Pillsbury's Best Enriched flour; mix until dough is well-blended. (This dough will be softere than a kneaded dough.) Place dough in greased bowl and cover.
Store in refrigerator or cold place at least two hours or until needed.
Shape chilled dough into two loaves on well-floured board; place in greased, 9x4x3-inch pans and cover.
Let rise in warm place (80° to 85°) until double in bluk, about 2 hours.
Bake in moderate overn (375°) for one hour.
Makes two loaves.
Eldora's Notes
Anna Pillsbury speciality; excellent toasted, too.