3/4 c. boiling water
3 tbsp. soft shortening
2 tsp. salt (1 may be used)
1 egg
2 3/4 c. flour
1/2 c. rolled oats
1/4 c. light molasses
1/4 c. warm water (110-115 degrees)
1 pkg. active dry yeast

Stir together boiling water, oats, shortening, molasses and salt in large mixing bowl. Cool to lukewarm. Dissolve yeast in warm water. Measure flour by dip- level-pour method or by sifting. Add yeast, egg and half the flour to lukewarm mixture.

Beat 2 minutes, medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour; blend in with spoon until smooth. Spread batter evenly in greased loaf pan, 8 1/2" x 4 1/2" x 2 3/4" or 9"x5"x3". Smooth out top of loaf by flouring and patting into shape.

Let rise in warm place, 85 degrees, until batter reaches top of pan, about 1 1/2 hours. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.)

Heat oven to 375 degrees. Bake 50 to 55 minutes. To test loaf, tap the top crust; it should sound hollow. Crust will be a dark brown. Immediately remove from pan. Place on cooling rack. Brush top with melted butter or shortening. Do not place in direct draft. Cool before cutting. Makes 1 loaf.