1 1/2 cups boiling water
1 cup old-fashioned oats
2 tbsp. shortening
2 tsp. salt
1 pkg. active dry yeast (or equivalent)
3/4 cup warm water
1/2 tsp. sugar
1/4 cup packed brown sugar
1/4 cup molasses
4 3/4 to 5 1/4 cups all-purpose flour

In a bowl, combine the first 4 ingredients. Cool to 110°F to 115°F.

In a mixing bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half. Shape into loaves. Place in 2 greased 9x5x3-inch loaf pans. Cover and let rise until doubled, about 30 to 45 minutes.

Bake at 375°F for 30 to 35 minutes or until golden brown. Remove from pans. Cool on wire racks. Brush with melted butter.

Makes 2 loaves.