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1
Soften yeast in the warm water.
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2
Combine the boiling water, 1 cup oats, molasses, butter and salt.
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3
Cool to lukewarm.
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4
Stir in 2 cup of the flour, beat well.
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5
Add the softened yeast and 2 beaten eggs, beat well.
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6
Stir in enough of the remaining flour to make a soft dough.
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7
Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
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8
Shape into a ball.
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9
Place in a lightly oiled bowl, turning once to grease the surface of the dough.
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10
Cover and let rise in a warm place until double (about 1 hour).
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11
Punch dough down, turn out onto a lightly floured surface.
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12
Divide dough in half and cover with the bowl.
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13
Let rest 10 minutes.
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14
Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
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15
Shape dough into loaves.
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16
Place the loaves into the pans.
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17
Cover and let rise in a warm place until double (about 30- 45 minutes).
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18
Mix the beaten egg white with the tablespoon of water.
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19
Brush the tops of the loaves with this mixture.
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20
Sprinkle the tops of the loaves with a few more rolled oats.
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21
Bake at 375u00b0F till done, about 40 minutes.
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22
Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
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23
Remove from pans and cool on a rack.
