2 pkg. yeast, dissolved in 1/2 c. water
quick cooking oats
1 tsp. salt
1 1/2 c. boiling water
1/2 c. molasses
1/3 c. shortening

Mix last five ingredients together and let cool until lukewarm. Add yeast mixture and add 2 cups sifted flour and 2 eggs. Beat. Add enough flour to make a soft dough, about 3 1/2 or 4 cups. Grease top lightly. Put in greased bowl. Cover tightly and leave in refrigerator for 2 hours. Take out. Shape into 2 loaves. Cover and let rise until double in size.

Bake in moderate oven about 45 minutes. This freezes well.