OATMEAL BREAD

Preheat oven to 425 degrees.
Place all the above ingredients in a large bowl. With your hands, combine until butter and shortening are well blended.
In a small cup, put 2 tablespoons hot water and add 1/2 tsp. baking soda. Mix well and sprinkle over dough. With hands, combine the water mixture with the oats mixture and form into a ball (dough is very stiff).
On a well-floured board, place dough and roll out until very thin (1/8" thick).
Slice dough into squares (or use a round cookie cutter) and place on a cookie sheet (close together but not touching).
Bake in 425 degree oven for approx. 10 minutes.

Hint: I never time them - after about 5 min., watch them closely. When golden brown around the edges, they're done! Leave them on the cookie sheets on wire racks for about 15 minutes. Then remove from pans and place on racks until cool. Store in tin containers so they will stay crisp. Enjoy!


		Preheat oven to 425 degrees. Place all the above ingredients in a large bowl. With your hands, combine until butter and shortening are well blended. In a small cup, put 2 tablespoons hot water and add 1/2 tsp. baking soda. Mix well and sprinkle over dough. With hands, combine the water mixture with the oats mixture and form into a ball (dough is very stiff). On a well-floured board, place dough and roll out until very thin (1/8" thick). Slice dough into squares (or use a round cookie cutter) and place on a cookie sheet (close together but not touching). Bake in 425 degree oven for approx. 10 minutes. Hint: I never time them - after about 5 min., watch them closely. When golden brown around the edges, they're done! Leave them on the cookie sheets on wire racks for about 15 minutes. Then remove from pans and place on racks until cool. Store in tin containers so they will stay crisp. Enjoy!