5-6 c. all-purpose flour
1 c. quick oats
2 tsp. salt
2 pkgs. active dry yeast
1 3/4 c. water
1/2 c. honey
1/3 c. butter
2 eggs
1 tbsp. water
1 egg white
Oatmeal

Place 3 cups flour, oats, salt and yeast in bowl. Mix. Combine water, honey and butter in saucepan, heat to 120 to 130 degrees. Slowly add warm liquids to flour mixture. Add eggs and mix an additional minute. Add remaining flour, 1/2 cup at a time. Knead until dough is smooth and elastic. Place in a greased bowl, turning to grease the top. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover, let rise in a warm place away from drafts, until doubled in bulk, about 1 hour. Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375 degrees for 40 minutes. Remove from pans immediately and cool on wire racks.