5 3/4 to 6 1/4 c. all-purpose flour
2 pkgs. active dry yeast
1 3/4 c. water
1 c. quick cooking rolled oats
1/2 c. light molasses
1/3 c. shortening
1 tbsp. salt
2 eggs
Quick cooking rolled oats
1 beaten egg white (optional)
1 tbsp. water (optional)

Oven, 375 degrees. In a large mixer bowl, combine 2 cups of the flour and the yeast. In a saucepan, heat the 1 3/4 cups water, the 1 cup rolled oats, light molasses, shortening, and salt just until warm and shortening is almost melted; stir constantly. Add to flour mixture. Add the 2 eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix with a spoon. Turn out onto a lightly floured surface.

Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (1 1/2 hours). Punch down; turn onto floured surface. Divide in half. Cover; let rest 10 minutes. Grease 2 loaf pans. If desired, coat each pan with about 3 tablespoons oats. Shape into loaves; place in pans. Let rise until double (45 to 60 minutes). If desired, brush loaves with a mixture of egg white and water. Sprinkle tops lightly with additional oats. Bake in 375 degree oven for 40 to 45 minutes. Cover loosely with foil the last 15 minutes. Cool on wire rack. Makes 2 loaves.