OATMEAL BREAD

3 cups boiling water
2 cups oatmeal
1/4 cup melted shortening
2 packages yeast
2 teaspoons sugar
1 cup water
2/3 cup molasses
4 teaspoons salt
2 1/2 cups all-purpose flour
5 to 6 cups all-purpose

flour In a large mixing bowl, combine water, oatmeal and shortening. Let stand 20 minutes.
In a small bowl, dissolve yeast and sugar in water. Let rise at room temperature for 10 minutes. Stir into the oatmeal mixture. Gradually stir in molasses, salt, and 2 1/2 cups flour.
Knead in the remaining 5 to 6 cups flour until dough is smooth and elastic.
Cover with a towel, and let rise until doubled in bulk. Punch dough on a work surface, knead for 5 minutes.
Grease various size loaf pans.
Shape dough to fit pans about half full. Cover pans with a towel, and allow bread to rise until doubled in bulk.
Preheat oven to 350 degrees.
Bake for 20 to 30 minutes or until bread is golden brown. Unmold to cool on racks.