2 pkg. active dry yeast
1 1/2 c. boiling water
1 c. quick cooking rolled oats
1/2 c. light molasses
1/2 c. shortening
1 tsp. salt
6 1/4 c. flour
2 eggs, slightly beaten

Soften yeast in 1/2 cup hot water (110 degrees) in large bowl. Combine 1 1/2 c. boiling water, rolled oats, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and eggs beat well. Add remaining 2 cups at a time, beating vigorously after each addition. To make moderately stiff dough. Beat vigorously till smooth 10 minutes. Grease top lightly. Place in refrigerator 2 hours or overnight turn on to well floured surface. Shape into 2 loaves, cover and let stand in warm room until double. About 2 hours. Bake at 375 degrees for 40 minutes.