|All purpose flour||6 1⁄4 Cup (100 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Water||1 3⁄4 Cup (28 tbs)|
|Quick-cooking rolled oats||1 Cup (16 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Beaten egg white||1|
In large mixer bowl combine2 cups of the flour and the yeast.
Heat the 1 3/4 cups water, 1 cup rolled oats, molasses, shortening, and salt just till warm (115° to 120°) and shortening is almost melted; stir constantly.
Add to flour mixture; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (5 to 8 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in warm place till double (about 1 1/2 hours).
Punch dough down; turn out onto lightly floured surface.
Divide dough in half.
Cover and let rest 10 minutes.
Coat two well-greased 9x5x3-inch loaf pans with about 3 tablespoons rolled oats for each pan.
Shape dough into loaves; place in prepared pans.
Cover and let rise in warm place till double (45 to 60 minutes).
If desired, brush loaves with mixture of egg white and 1 tablespoon water; sprinkle tops lightly with rolled oats.
Bake at 375° till done, 40 to'45 minutes.
Cover loosely with foil the last 15 minutes if tops are browning rapidly.
Remove from pans; cool.