2 cups milk
2 cups rolled oats (oatmeal)
1/4 cup brown sugar, firmly packed
1 tablespoon salt
2 tablespoons shortening
1 package active, dry yeast (2 1/4 teaspoons)
1/2 cup warm water, about 110 degrees
5 cups sifted flour
1 egg white and rolled oats for decorating the tops

Scald milk; (140 degrees) stir in 2 cups rolled oats, brown sugar, salt and shortening. Remove from the heat and cool to luke warm. Sprinkle the yeast on the warm water; stir to dissolve. Combine milk mixture , 2 cups of flour and the yeast-water in a large mixing bowl. Beat on medium speed with an electric mixer for 2 minutes or beat with a spoon until batter is smooth. Add the remaining flour, a little at a time, first with a spoon, then with your hands, to make a soft dough that leaves the sides of the bowl. Turn the dough onto a floured board; knead until dough is smooth and elastic, 8 to 10 minutes. Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, 1 to 1 and 1/2 hours. Punch down, let rise 30 minutes more. Turn onto floured work surface, divide in half. Round up to make 2 balls, Cover and let rest 10 minutes. Grease 2 9x5x3 inch loaf pans. Shape each ball into a loaf and place in the pan. Let rise 1 hour and 15 minutes. Brush top of loaves with egg white and decorate with rolled oats. Bake at 375 degrees for 35 to 40 minutes. Cover loosely with aluminum foil if browning too quickly. Remove from pan and cool on a cooling rack. Makes two loaves.