8 : c Flour
2 : c Lukewarm milk
1 : /2 c Lukewarm water
1 : Cake household yeast
1 : c Sugar
1 : ts Salt
44 : Eggs (whole; beaten)
1 : c Melted butter or oleo
0: Pour boiling water over oatmeal, stir & set aside to cool to about 110*, or lukewarm
1: In small bowl mix yeast, warm water, 1/4 c
2: sugar & 1/2 c
3: flour until smooth
4: Cover & set aside in warm place until light, bubbly, and at least doubled in volume
5: In mixing bowl, pour oatmeal mixture, yeast mixture, remaining sugar, salt, and butter or margarine
6: Add remaining flour gradually
7: Dough should not be stiff, but on the soft side
8: Turn dough over in an oiled bowl, cover, and set aside to rise until doubled in bulk
9: Punch down and shape into 2 loaves
10: Dough may be a bit sticky
11: Place in greased 8" loaf pans
12: Cover & let rise again until doubled in bulk
13: Bake at 350* for 30-35 minutes, or until golden, and loaves sound hollow when tapped
14: Coat the top of the loaves with butter or margarine when removed from pans
15: Recipe By : Sharon Beck Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 07:50:35 -0400 From: Sharon Beck <parasol@BUFFNET
16: NET>