5 3/4 - 6 1/4 c. 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
1 beaten egg white (opt.)

In large bowl mix 2 cups flour and yeast. In saucepan heat 1 3/4 cups water, 1 cup oats, light molasses, shortening and salt just until warm (115 to 120 degrees) and shortening is melted; stir constantly. Add to flour mix. Add the 2 eggs. Beat at low speed of mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed, stir in (with spoon) remaining flour, turn onto lightly floured surface, knead until smooth and elastic, 3 to 5 minutes. Shape in ball, turn once into lightly greased bowl. Cover, let rise in warm place until double in bulk, about 1 1/2 hours.

Punch dough down, divide in half, cover and let rise 10 minutes. Grease 2 (9"x5"x3") loaf pans, place dough in pans. Brush with beaten egg white and 1 tablespoon water. Bake at 375 degrees for 40 minutes.