2 c. boiling water
1 c. rolled oats
2 cakes fresh yeast
1/3 c. granulated sugar
1/2 c. warm water
6 c. sifted flour
1 tbsp. salt
2 tbsp. shortening
3/4 c. chopped peanuts
3/4 c. seedless raisins

Pour boiling water over rolled oats; stir well. Cool. Crumble yeast into bowl. Add 4 tablespoons sugar and warm water. Mix well. Add 1/2 cup flour; let stand 10 minutes. Add to rolled oats mixture with remaining ingredients.

Shape into ball. Place in greased bowl and brush top with salad oil. Cover. Let rise until double in bulk. Knead down and shape into loaves. Cover and let rise. Bake in moderate hot oven for 50-55 minutes (375 degrees).