This was a recipe from Better Homes and Gardens (March 1955).

I made this bread often when the kids were young.

Then I lost the recipe.

Many years later (1977) I wrote the magazine asking if they could furnish me with the recipe, and they were able to send it to me.

It’s very good and doesn’t need any kneading.
Soften 2 packages of dry yeast in ½ cup warm water.

In a large bowl, combine and cool to lukewarm:
1½ cups boiling water
1 cup quick cooking rolled oats
½ cup molasses
1/3 cup shortening
1 tablespoon salt
Beat in:
2 cups flour
2 eggs
the softened yeast
Beat well and then stir in another
3½ to 4 cups of flour

Adding some chopped dates, raisins, or finely chopped walnuts is optional.

The dough will be sticky.

Grease the top lightly, cover and place in the refrigerator for at least 2 hours or as long as overnight.

Turn out on a well-floured surface and shape in two loaves.

Place in greased loaf pans and let rise in a warm place until double, about 2 hours.

(It doesn’t take that long at Montana altitude.)

Bake at 375 for 40 to 50 minutes, or until nice and brown and the loaves sound hollow when tapped.