Ingredients

• 1/4 cup boiling water
• 1/2 cup regular oats
• 3 tablespoons shortening
• 1/4 cup light molasses
• 2 teaspoons salt
• 1 package active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 egg
• 2 3/4 cup all-purpose flour ^[If using self-rising flour, omit 2 teaspoons salt.]
• 1 egg white, slightly beaten
• 1/4 cup regular oats, crushed
• 1/4 teaspoon salt

Directions

Mix boiling water, 1/2 cup oats, the shortening, molasses and 2 teaspoons salt in large mixer bowl; cool to lukewarm.

Dissolve yeast in warm water.

Stir yeast, egg and 1 1/2 cups of the flour into the oat mixture.

Beat on medium speed, scraping bowl frequently, 2 minutes.

Stir in remaining flour until smooth.

Smooth and pat batter in greased 2-pound coffee can with floured hands.

Brush top with egg white. Mix 1/4 cup oats and 1/4 teaspoon salt; sprinkle over top.

Let rise in warm place until double, about 1 1/2 hours.

Heat oven to 376 degrees.

Bake until loaf is brown and sounds hollow when tapped, 50 to 55 minutes. (If loaf is browning too quickly, cover with aluminum foilduring last 15 minutes of baking.)

Remove from can; cool on wire rack.