2 pkgs. active dry yeast
1/2 c. very warm tap water (120 to 130 degrees)
2 1/3 c. milk
1/3 c. soft shortening, butter
2 tsp. salt
2 tbsp. sugar
1/3 c. molasses
6 to 6 1/2 c. unsifted all-purpose flour
2 1/2 c. quick or old-fashioned oats, uncooked

1. Soften yeast in water. Heat milk until a rim of bubbles forms around edge of pan. Add shortening, salt, sugar and molasses; cool to lukewarm.

2. Beat 2 cups flour into lukewarm milk mixture. Add softened yeast and oats. Stir in enough additional flour to make a soft dough.

3. Turn out on lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Round dough into a ball. Place in large greased bowl; turn to grease top.

4. Cover with dish towel and let rise in warm place, free from draft, until doubled in size, about 1 hour.

5. Punch dough down; cover, let rest 10 minutes. Cut dough in half and shape into 2 loaves.

6. Place in 2 greased 9 x 5 x 3 inch loaf pans. Brush surface lightly with melted or liquid shortening.

7. Cover, let rise until nearly double in size, about 45 minutes. Fifteen minutes before rising time is up, preheat oven to 350 degrees.

8. Bake about 45 to 50 minutes, until surface is deep brown and loaf sounds hollow when rapped with knuckle. Remove from pans and cool on wire racks. Makes 2 large loaves.