Ingredients
1 C. Brown Sugar
1/3 C. Shortening
3 C. Boiling water
1 3/4 C. Quick Oatmeal
1 package yeast
7 to 8 C. Flour
1 T. Salt
Method
Sources
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Guillotine bagel slicer — safe, even halves every time
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Dissolve sugar and shortening in boiling water and pour over oatmeal while hot. Stir well and let cool thoroughly (100-110 degrees). Soak yeast in 1/2 C. warm water until dissolved. Add yeast to oatmeal mixture, add salt and first tree cups of flour beating with electric mixer. Mix in remaining flour with a spoon and with hands until it is no longer sticking. No kneading is necessary. Place in covered bowl and let rise about one and one half hours. Make into three loaves and place into greased 9" by 5" pans and let rise covered till doubled (about 1 hour) Bake 350 degrees for 35-40 minutes *Note: you can add nuts to this dough and Jan recommends brushing the tops with melted butter after the loaves are baked for a soft crust.