Porridge Bread

This is a recipe I found when I was just 13 - won't tell how long ago that is by it was typed on a typewriter, not a computer!  It is a heavy bread, but good, the recipe doesn't call for it but add cinnamon, ginger or nuts if you wish, it can handle it.

Porridge Bread

2 cups rolled oats
1/4 cup shortening
2 cups boiling water
1 cup lukewarm water
2 tsp granulated sugar
2 pkgs dry yeast
2/3 cup molasses
4 tsp salt
8 to 8 1/2 cups all purpose flour (I had about 1 cup left over)

Pour boiling water over rolled oats and shortening in a large mixing bowl.  Stir until shortening melts and let stand about 20 minutes, stirring occasionally.  Dissolve sugar in lukewarm water in a small bowl.  Over this, sprinkle yeast and let stand 10 minutes then stir briskly with a fork.  Stir molasses and salt into rolled oats mixture and cool to lukewarm.  Add softened yeast to lukewarm rolled oats mixture.  Beat in 2 1/2 cups flour.  Beat vigorously with an electric mixer or by hand.  Gradually beat in an additional 5 to 6 cups flour with a spoon.

Work in last part of flour with a rotating motion of the hand.  Turn dough on to a floured surface and knead 8 to 10 minutes.  Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface.  Let rise in a warm place until doubled in bulk, about 1 1/2 hours.  Punch down and shape into 4 loaves.  Place in greased 8 1/2 x 4 1/2 inch pans.  Grease tops.  Cover and let rise again until doubled in bulk, about 1 hour.  Bake in preheated 400 degree F oven for 30 to 35 minutes or until golden.  Makes 4 loaves.