3/4 c. boiling water
1/2 c. rolled oats
3 tbsp. shortening
1/4 c. light molasses
1/4 c. honey
1/4 c. warm water
1 pkg. dry yeast
1 egg
1 3/4 c. flour
1 1/2 tsp. salt

Stir together in large bowl, boiling water, oatmeal, shortening, molasses and salt. Cool to lukewarm. Dissolve yeast in warm water. Add yeast, egg and 1/2 flour to warm liquid mixture. Beat 2 minutes at medium speed on mixer or 30 vigorous strokes by hand. Scrap sides frequently. Add rest of flour and mix with spoon until flour is thoroughly blended. Divide batter equally and spread evenly in 2 greased 1 pound coffee cans. Batter will be sticky. Smooth top with floured hand. Let rise until batter is 3/4" from top, about 1 1/2 hours.

Bake at 375 degrees for 45 minutes. Brush top with shortening and cool before cutting.