1 c. rolled oats
2 c. boiling water
1/2 to 1 cake yeast
1/2 c. lukewarm water
1/2 c. molasses
1 1/2 tsp. salt
1 tbsp. shortening, melted
4 1/2 c. sifted flour

Combine rolled oats and boiling water, cover and let stand 1 hour. Soften yeast in lukewarm water. Add to cooled oats with molasses, salt and melted shortening. Add flour and let rise. When light beat thoroughly, place in greased bread pans, let rise again and bake as for white bread. For a less moist bread, add enough flour to make a medium dough and follow directions for straight dough method. Makes 2 loaves.