2 pkgs. active dry yeast
1/2 c. warm water
1 1/4 c. boiling water
1 c. quick-cooking rolled oats
1/2 c. light molasses
1/3 c. shortening
1 tbsp. salt
6 to 6 1/4 c. sifted enriched flour
2 beaten eggs
1 c. raisins

Soften yeast in warm water. Combine next five ingredients. Cool to lukewarm. Stir in 2 cups flour, beat well. Add eggs and yeast, beat well. Add raisins and enough remaining flour to make a soft dough. Turn out on lightly floured surface; cover and let rest 10 minutes. Knead until smooth (about 10 minutes).

Place in a lightly greased bowl, turning dough once. Cover and let rise in a warm place until double (about 1 1/2 hours). Punch down.

Coat 2 well greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with 2 tbsp. rolled oats each. Divide dough in half. Flour hands to shape loaves; place in pans and let double (45-60 minutes).

Brush with mixture of 1 egg white and 1 tbsp. water; sprinkle lightly with rolled oats. Bake in moderate oven (375 degrees) 40 minutes or until done. (Cover with foil after baking 15 minutes if tops are getting too brown.)

Note: Alternative to loaf shape is to form two balls and allow them to settle into old fashion round loves. Bake in a small round layer cake pan.