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Add oats gradually to boiling salted water and cook 5 minutes stirring constantly. Stir in sugar and shortening. Let cool to lukewarm (abt 45 minutes). Add yeast to warm water; stir to dissolve. Add to cooked oats. Add 2 cups flour and beat well. Add remainder of flour and work with hand to form a fairly firm dough. Knead til dough is smooth and elastic. Place in greased bowl and cover with a cloth; let rise about 2 hours til double in size. Divide in 2 and form into 2 loaves. Place in greased 9x5 pans; cover and let rise about 1 hour til doubled. Bake in 425 F oven for 10 minutes. Then lower temp to 375 F and continue baking 35 minutes longer or til done. Remove from pans and cool on rack.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 163 | ||
Calories from Fat: 28 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 85.1mg | 2 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 27.1g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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