2 env. (1/4 oz. each) active dry yeast
1 1/2 c. boiling water
1 c. quick cooking oats
1 c. cornmeal
1/2 c. dark molasses
2 tbsp. honey
1/3 c. shortening
1 tsp. salt (scant)
5 1/2 to 6 1/3 c. flour
2 eggs (slightly beaten)

Soften yeast in 1/2 cup warm water. Meanwhile combine 1 1/2 cups boiling water, oats, cornmeal, molasses, honey, shortening and salt. Cool to lukewarm. Stir in 2 cups flour, add eggs and beat. Add softened yeast, beat. Add the rest of the flour, 2 cups at a time to make a moderately stiff dough. Knead on floured surface 5 minutes. Place dough in greased bowl and grease surface. Cover. Let rise in warm place until double. Punch down, form 2 balls and let sit a few minutes. Form loaves and place in two greased bread pans. Cover, let rise until double. Bake at 375 degrees for about 40 minutes. Brush top crust with butter when you take it out of the oven.