2 pkgs. yeast
1 1/4 c. boiling water
1/2 c. light molasses
1 tbsp. salt
1 egg
1 tbsp. water
1/2 c. warm water
1 c. quick cooking oats
1/3 c. shortening
5 3/4 to 6 c. flour
1 beaten egg white
Quick-cooking oats for topping

Soften yeast in warm water. Combine boiling water, oats, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups of flour and beat well. Add softened yeast and eggs. Beat well. Stir in enough of the remaining flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth and elastic (8-10 minutes). Shape into a ball. Place in lightly greased bowl. Cover and let rise in warm place until doubled (about 1 1/2 hours).

Punch down dough. Turn on floured surface. Divide in half. Cover and let rest 10 minutes. Coat two well greased loaf pans with about 2 tablespoons rolled oats for each pan. Shape mixture into loaves. Place in pans. Cover and let rise in warm place until double - 45-60 minutes. Brush loaves with mixture of egg white and water. Sprinkle lightly with rolled oats. Bake at 375 degrees about 40 minutes or until done. (Cover loosely with foil the last 15 minutes if tops are browning rapidly).