1 1/2 c. water
1/2 c. honey
1/3 c. butter
5 1/2 to 6 1/2 c. all-purpose flour
1 c. quick cook oats
2 tsp. salt
2 pkg. active dry yeast
2 eggs
1 tbsp. water
1 egg white
oatmeal

Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm (120°F to 130°F). Place 5 cups flour, oats, salt and yeast in bowl. Mix. Gradually add warm liquids. Add eggs. Add remaining flour, 1/2 cup at a time, until dough cleans sides of bowl. Knead for 3 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and divide in half. Shape each half into a loaf and place in greased 9 x 5 x 3 loaf pans. Cover; let rise until doubled, about 1 hour. Combine water and egg white. Brush tops of loaves and sprinkle with oatmeal.

Bake at 375°F for 40 minutes.