In this time when people are staying at home and cooking more, Connecting Albert County will share recipes from The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. To get your own copy, order it from www.albertcountymuseum.com/giftshoponline/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes and pick it up from the Albert County Museum once it opens. Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Learn more about the cookbook at www.connectingalbertcounty.org/food-farming--fishing/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes-order-your-copy-now
2 cups oatmeal
4 cups boiling water
¼ cup shortening or butter
2 tsp salt
½ cup sugar (white or brown)
⅔ cup molasses
11-12 cups all-purpose flour
1 pkg. yeast
1 tsp sugar
½ cup warm water
⬗ In a large bowl, pour boiling water over oatmeal, shortening, salt, sugar and molasses. Stir well and let cool until lukewarm. Stir in prepared yeast mixture (yeast, sugar and warm water mixed and let sit 5 minutes until bubbles rise).
⬗ Add flour gradually, mixing well to form a soft dough. Turn dough onto a floured surface and knead in more flour until the dough is not sticky.
⬗ Place dough in a greased bowl. Cover with a cloth and let rise in a warm place until doubled.
⬗ Divide dough into loaf portions. Place shaped loaves into greased bread pans. Grease the tops with melted butter or shortening.
⬗ Cover and let rise again until doubled. Bake at 350F.
Recipe contributed by Dawne McLean.