Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve yeast in warm water in a large bowl. let stand 5 minutes until foamy. add shortening, sugar, salt, cornmeal, oats and 1 cup flour and beat until smooth. add enough remaining flour to make a stiff dough that's nearly sticky but not quite. divide dough into thirds. roll each third in more oats, then shape and place into 1-pound cans (4 of them) or 2-pound cans (like the hunt's pasta sauce can) or three mini loaf pans. let rise until doubled, about 45 minutes. bake at 350 for 40 to 45 minutes, depending on the pan. let stand in cans/pans 5 minutes to firm up, then remove and cool completely. bread is best eaten with 3 days, or freeze for later.

Target recipe: in a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. beat on high for 3 minutes. stir in remaining flour (batter will be stiff.) do not knead. spray with cooking spray two 8 1/2 x 4 1/2 x 2 1/2" loaf pans. sprinkle pans with cornmeal. spoon batter into the pans and sprinkle cornmeal on top. cover and let rise in a warm place until doubled, about 45 minutes. bake at 375 for 35 minutes or until golden brown. remove from pans immediately and cool on wire racks. slice and toast. notes : if desired wrap 1 loaf in foil and freeze.