Molasses Bread

This bread slices beautifully and has an especially flaky crust when I smooth Crisco onto the dough before it rises and again when I place it into loaf pans.

from the kitchen of my lifelong friend Natalie:

1 3/4 c boiling water
1 c quick cooking oats
1/2 c molasses or brown sugar (molasses makes for a darker bread; both have great taste)
1/4 c shortening
1/4 c orange juice
1 1/2 t salt
4 t yeast
1/2 c warm water
2 1/2 c whole wheat flour
3 to 3 1/2 c white flour

In large bowl, combine boiling water, oats, molasses, shortening, juice, and salt.  Let stand until warm.  In a small bowl, dissolve yeast in warm water; add to oat mixture.

Add whole wheat flour and beat until smooth.  Add enough white flour to form a soft dough.  Turn onto a floured board and knead.  Cover and let rise until doubled (about 1 hour).  Punch down and shape into 2 loaves.  Place into greased loaf pans.  Cover and let rise until doubled, about 45 minutes.  Bake at 350 for 40-50 minutes.  Remove and brush with butter.  Cool on wire racks.