"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

No Knead Oatmeal Bread Recipe

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This recipe for No Knead Oatmeal Bread, by , is from Our Family Cookbook Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Jackson
Added: Tuesday, December 23, 2008


2 pkg dry yeast
1/2 cup warm water
1 1/2 cup boiling water
1 cup quick cooking rolled oats
1/2 cup light molasses
1/3 cup shortening
1 tbsp salt
6 1/4 cup flour
2 slightly beaten eggs

soften yeast in 1/2 cup warm water
in large bowl, combine 1 1/2 cup boiling water, rolled oats, molasses, shortening and salt, cool.
stir in 2 cups flour, add eggs, beat well. stir in softened yeast, beat well. add remaining flour, 2 cups at a time, mixing well after each addition, makes stiff dough. beat vigorously till smooth, about 10 minutes.grease top. cover tightly, place in refrigerator at least 2 hours or overnight. turn out on floured surface shape in 2 loaves. place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans
cover, let double, about 2 hours
makes 2 loaves, for crunchy, reserve a little egg to brush over ready loaves, then sprinkle with oatmeal




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