2 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. boiling water
1 c. quick cooking rolled oats
1/2 c. light molasses
1/3 c. shortening
1 tbsp. salt
6 1/4 c. sifted all-purpose flour
2 slightly beaten eggs

Soften dry yeast in 1/2 cup warm water. In large bowl combine 1 1/2 cups boiling water, rolled oats, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups of the flour and eggs; beat well. Stir in softened yeast; beat well. Add remaining flour, about 2 cups at a time; mixing vigorously after each addition to make moderately stiff dough. Mix vigorously until smooth, about 10 minutes.

Grease top lightly. Cover tightly; place in refrigerator at least 2 hour or overnight. Turn out on well-floured surface. Shape in 2 loaves. Place in greased 8 1/2 x 4 1/2 x 2 1/4 inch loaf pans; cover. Let double in warm place, about 2 hours. Bake in moderate oven (375 degrees) about 40 minutes. Makes 2 loaves.