Recipes

Ingredients:
1/3 cup shortening
1/4 cup sugar
1 TBSP salt
water, about 7 cups
1/2 cup molasses
1/2 cup rolled oats
2 TBSP yeast
Bread flour, about 5 lbs

Instructions:
Put shortening, sugar, salt, molasses and rolled oats (the old fashioned kind) in a large mixing pan. Add 3 or 4 cups boiling water, stir vigorously to dissolve shortening and cook the oats. Let sit 15 mins or so, then add remaining water. When it has cooled to lukewarm, stir in the yeast. Now start adding the sifted flour to make a dough that can be easily stirred. Stir to develop gluten. When it is good and stringy, add more flour to make a stiff dough. Turn out on counter and knead for 15 mins or so, until dough is no longer sticky, but is smooth and elastic. Put in greased pan, grease top, cover and let rise in warm place until doubled in bulk. Punch down and let rise again. Shape into 6 loaves of bread (or use dough for one loaf to make rolls) and let rise again. Bake at 325 for 30 mins - less for rolls.