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: MIX THE MILK, MARGARINE, salt and molasses, stir in the cold water and cool to lukewarm
1: Pour the warm water into a warm, very large bowl, sprinkle in the yeast and stir to dissolve
2: Add the cooled mixture, oatmeal and 4 cups of the flour and mix well
3: Mix in the remaining flour and knead on a lightly floured board until elastic, 5 to 8 minutes
4: Shape into a ball, place in a greased bowl, turning to grease all over
5: Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours
6: Punch the dough down and knead lightly 1 to 2 minutes
7: Divide the dough in half, shape into 2 loaves, and place in greased 9-by-5-by-3-inch loaf pans
8: Cover and let rise until almost doubled in bulk
9: Toward the end of rising, preheat the oven to 375F
10: Bake the loaves 40 minutes until browned and hollow-sounding when tapped
11: Turn out and cool upright on a wire rack before cutting
12: Makes 2 Loaves From Gemini's MASSIVE MealMaster collection at www
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