Oatmeal Bread I

Directions

Mix the milk, margarine, salt and molasses, stir in the cold water and cool to lukewarm.

Pour the warm water into a warm, very large bowl, sprinkle in the yeast and stir to dissolve.

Add the cooled mixture, oatmeal and 4 cups of the flour and mix well.

Mix in the remaining flour and knead on a lightly floured board until elastic, 5 to 8 minutes.

Shape into a ball, place in a greased bowl, turning to grease all over.

Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1½ hours.

Punch the dough down and knead lightly 1 to 2 minutes.

Divide the dough in half, shape into 2 loaves, and place in greased 9-by- 5-by-3-inch loaf pans.

Cover and let rise until almost doubled in bulk.

Toward the end of rising, preheat the oven to 375℉ (190℃).

Bake the loaves 40 minutes until browned and hollow-sounding when tapped.

Turn out and cool upright on a wire rack before cutting.