2 cups milk
2 cups quick rolled oats-uncooked
1/4 cup brown sugar, packed
1 Tbsp salt
2 Tbsp shortening
1 pkg active dry yeast
1/2 cup warm water (110*F to 115*F)
1 egg white
1 Tbsp water
Rolled oats

*Scald milk; stir in 2 cups rolled oats, brown sugar, salt and shortening. Remove from heat and cool to lukewarm.

*Sprinkle yeast on warm water; stir to dissolve.

*Add milk mixture and 2 cups flour to yeast. Beat with electric mixer on medium speed, scraping the bowl occasionally, 2 minutes.

*Add enough remaining flour a little at a time, first with spoon and then with hands, to make a soft dough that leaves the sides of the bowl. Turn onto floured board; knead until dough is smooth and elastic, 8 to 10 minutes. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and let rise again until nearly doubled, about 30 min.

*Turn onto board and divide in half. Round up to make 2 balls. Cover and let rest 10 minutes. Shape into loaves and place in greased 9x5x3" loaf pans. Let rise until almost doubled, about 1 hour and 15 minutes. Brush tops of loaves with egg white beaten with water and sprinkle with rolled oats.

*Bake in moderate oven (375*F) about 40 minutes.

Yield: 2 loaves