2    Cakes compressed yeast; OR..

      2 pk -Dry yeast

    1/2 c  Lukewarm water

      1 c  Milk; scalded

      2 tb Sugar

      1 tb Salt

      2 tb Shortening

    1/3 c  Light molasses

      4 c  Sifted all-purpose flour

           -- (more as necessary)
  1 1/2 c  Quaker Oats, uncooked

           -- (quick or old-fashioned)
  Soften yeast in lukewarm water.  (Use warm water for dry yeast.)  Pour
  scalded milk over sugar, salt, shortening and molasses.  Cool to lukewarm.
  Stir in 1 cup flour.  Add softened yeast and oats.  Stir in enough more
  flour to make a soft dough.
  Turn out on lightly floured board or canvas; knead until smooth and
  satiny, about 10 minutes.  Round dough into ball; place in greased bowl;
  brush lightly with melted shortening.  Cover and let rise in warm place
  until double in size, about 1 hour.
  Punch dough down; cover; let rest 10 minutes.  Divide dough in half; shape
  each half to form a loaf.  Place in greased 8-1/2" x 4-1/2" x 2-1/2" loaf
  pans.  Brush lightly with melted shortening.  Cover; let rise until nearly
  double in size, about 45 minutes.  Bake in preheated moderate oven
  (350 F.) about 45 minutes or until golden brown.  Remove from pans; brush
  with melted butter.  Cool.
  Source: Our Favorites for family and friends
  Reprinted with permission from The Quaker Oats Company
  Electronic format courtesy of Karen Mintzias