GERMAN OATMEAL BREAD I used to make bread every week when my children were young. My family’s favorite bread recipe was this oatmeal bread. It is delicious! It’s a perfect partner with a hearty soup. In the winter I often will place the dough into two 9″- cake pans instead of load pans. The bread bakes into low, circular forms. It is cut into thick slices and is a perfect shape for eating with soup, salad, or a main dish. It also makes great toast. Ingredients 1 cup oatmeal 2 tablespoon shortening 2 cup boiling water ½ cup molasses 2-3 teaspoons salt 1 package yeast ½ cup lukewarm water 5-6 cups flour (all purpose or bread flour) Directions: Place oatmeal and shortening in a large mixing bowl and pour boiling water over them. Cool to lukewarm. Add molasses and salt to the mixture. Stir. Dissolve yeast in lukewarm water until softened. Add to mixture and gently blend. Add flour, one cup at a time, mixing well between additions. Knead the dough until the mixture is smooth and elastic. Place dough in a large greased bowl. Flip the mound of dough over in the bowl, so all sides are well greased. Cover bowl with a cloth napkin or dishtowel. Let dough rise until double (at least 1 hour). Punch down. Divide dough in half. Place the dough in 2 greased loaf pans, cover, and let rise until double again. Bake at 350° for approximately 30 minutes (or until done). Place on cooling racks, right-side-up for about 5 minutes. Then turn bread upside down to cool. Slip bread out of their pans. To slice, use a bread knife and cut bread as the loaf lies on its side on a bread board.