2 c. boiling water
1 c. Trappers cereal
1/3 c. butter
1/2 c. molasses
4 tsp. salt
2 pkg. dry yeast
5 1/2 c. flour
2 eggs

Combine boiling water, cereal, butte, molasses, and salt. Cool mixture to lukewarm; add yeast. Mix well and blend in eggs and flour. This dough is softer than regular bread dough. Place in a greased bowl, cover and refrigerate for at least 2 hours.

Remove from refrigerator and knead 5-10 times (remove most of air). Shape into two loaves on a well floured surface, place into greased pans and cover with a cloth. Let rise in a warm place until doubled, about 2 hours. Bake at 375 degrees for 1 hour.