Ingredients
2/3 C Bourbon Barrel Sweet Sorghum
1 TBSP Salt
¼ tsp cinnamon
2 C boiling Water
Flour
1 C uncooked Rolled Oats
1 C raisins
2 TBSP Shortening
1 pkg Yeast, dissolved in 2/3 cup warm water
Directions
Combine rolled oats, salt and shortening with 2 cups of boiling water. Cool slightly. Add sorghum and raisins and stir in yeast solution. Add
flour until the dough is firm enough to handle. Turn onto floured surface and knead about 8 minutes. Dough will be a little sticky due
to the oatmeal. Place in greased bowl and let rise until volume is doubled. Knead down. Shape with buttered hands and place in bread
pans. Let rise again until doubled in size. Bake at 350 degrees for 45 minutes. Makes 2 loaves.
Recipes
