Torrejon Oatmeal Bread

In a large saucepan heat the water oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm.

In a small bowl dissolve yeast and sugar in warm water. Let stand until creamy about 10 minutes.

In a large bowl combine the yeast mixture oats mixture and 2 cups flour; stir well to combine. Stir in the remaining flour 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume about 30 minutes. Meanwhile preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.