Directions:

In large bowl pour boiling water over oatmeal, salt and shortening.

Mix and cool and then add yeast that has been dissolved in tepid water and molasses. Stir and then knead in enough flour to form a soft dough. Cover and let rise until double (approx. 3 to 4 hours in a closed, cool oven with a bowl of boiling water). Grease and flour 2 bread pans. Turn dough out of bowl onto floured surface and knead briefly, adding more flour if necessary to keep it from being sticky.

Divide into 2 loaves and put into pans. Cover and let rise until double using same oven method as above (1 to 2 hours). Bake in 350 oven for 35 to 40 minutes. Remove from pans and brush tops with melted butter while still warm, this ensures a soft crust.