Grammy's Oatmeal Bread

Carol says this one is really good. Since I was Grammy's "helper," this probably comes from the time when we were living with Grammy and Grampy over the flower shop in North Plainfield, NJ, about the time Marti was born, 1955 or 1954. I would have been 3 or 4. Grammy brought a tall stool in from the store so I could watch while she cooked and baked. I especially liked making coffee: the pot was two glass globes connected by a metal tube and a pan for the grounds. When the water in the bottom globe boiled, it whooshed up into the top and then dripped back down into the bottom.

Makes 2 loaves

• 2 teaspoons salt
• 2 cups boiling water
• 1 cup old-fashioned oats
• 1 tablespoon shortening
• 1 packet yeast
• 1 teaspoon sugar
• 1/4 cup plus 1/2 cup lukewarm water
• 1/2 cup brown sugar
• about 5 cups flour

Add salt to boiling water, stir in oats and shortening and let stand 1 hour.

Crumble yeast in large bowl, add 1 teaspoon sugar and 1/4 cup lukewarm water. Let stand 1 hour. Dissolve brown sugar in 1/2 cup lukewarm water (this is Jill's job) and add to yeast mixture. Add half the flour and beat until smooth. Add remaining flour and oat mixture. Knead until smooth. (This is a much sloppier dough than the white bread dough.)

Place in an oiled bowl, cover, and let rise in warm place until doubled in sized. Punch down, let stand for 15 minutes. Form into 2 loaves, put in greased pan and let rise again until doubled in size.

Bake at 400° for 15 minutes, then at 350° for about 30 minutes. Eat with butter and relish (the bread).