Molasses-Oatmeal Bread★ (author's favorite)

In large mixer bowl combine 2 cups flour and the yeast. In saucepan heat 1 3/4 cups water, 1 cup rolled oats, molasses, shortening and salt just until warm (115 to 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture. Add 2 eggs and 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 with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover and let rise in warm place until double (about 1 1/2 hours). Punch down and turn out onto lightly floured surface. Divide dough in half, cover, and let rest 10 minutes. Grease two 9 X 5 X 3 loaf pans. If desired, coat each pan with about 3 tablespoons rolled oats. Shape dough into loaves. Place loaves in pans, cover and let rise until nearly doubled (45 to 60 minutes). If desired, brush loaves with mixture of egg white and 1 tablespoon water; sprinkle tops lightly with additional rolled oats. Bake at 375 degrees for 40 to 45 minutes or until done. Cover loosely with foil the last 15 minutes of baking to prevent over browning. Remove from pans and cool on a wire rack. Yield: 2 loaves.