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Oatmeal-Molasses Bread

3/4 cup boiling water
1/2 cup regular oats
3 tablespoons vegetable shortening
1/4 cup light molasses
1 1/2 teaspoons salt
1 package active dry yeast
1/4 cup warm water (110* to 115*F) (45*C)
1 large egg at room temperature
2 3/4 cups all-purpose flour
1 large egg white, slightly beaten
2 tablespoons regular oats

1. Combine 3/4 cup boiling water, 1/2 cup oats, shortening, molasses and salt in large mixer bowl; set aside and cool to lukewarm.
2. Dissolve yeast in 1/4 cup warm water. Stir yeast mixture, egg and 1 1/2 cups of the flour into the oat mixture. Beat on medium speed, scraping bowl frequently for 2 minutes. Add remaining flour on low speed, beating until smooth.
3. Place batter into a greased 9 x 5 x 3-inch loaf pan, smoothing into shape with floured hands. Brush top with egg white; sprinkle with 2 tablespoons oats. Let rise in warm place until double, about 1 1/2 hours.
4. Preheat oven to 375*F (190*C).
5. Bake for 50 to 55 minutes or until loaf is golden brown and sounds hollow when tapped. Remove immediately from baking pan; cool on wire rack.

Makes 1 loaf.