6 1/4 to 6 1/2 c. all-purpose
1 c. white wheat flour
2 pkg. dry yeast
1 c. quick cooking rolled oats
1 c. whole bran cereal
1 c. raisins
2 1/2 c. boiling water
1 1/2 c. (12 oz.) cream-style
2 Tbsp. shortening or butter
2 tsp. salt
1/2 c. molasses
In a large bowl stir together 2 cups flour, wheat flour
and yeast. In another bowl mix oats, cereal, raisins, hot
water, cottage cheese and shortening. Add molasses to ingredi-
ents in mixing bowl, beat 1/2 minute at low speed on mixer,
scraping sides of bowl, beat 3 minutes at high speed. Stir in
enough remaining flour by hand, to make moderately stiff dough.
Turn onto lightly floured surface. Knead until smooth, 5 to 7
minutes. Place in greased bowl. Cover; let rise in warm place
until doubled, 1 hour. Punch down; divide dough in thirds.
Cover; let rest 10 minutes. Shape into loaf pans 8 1/2 x 4 1/2
x 2 1/2-inches. Cover; let rise until double. Bake 35 to 40
minutes or until golden brown. Let cool on racks.
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