2 1/2 cups milk
1/3 cup honey
1/4 cup shortening or butter
2 1/2 tsp salt
2 pkgs dry yeast
1/2 cup warm water (105° to 115°)
2 cups old fashioned oats, uncooked
6 to 6 1/2 cups flour
Butter, melted (optional)
Combine milk, honey, butter and salt in a saucepan; heat until butter melts. Cool until lukewarm.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add milk mixture, oats and 2 cups flour; mix will. Stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a well-oiled bowl, turning to oil top. Cover and let rise in a warm place for 1 hour or until doubled in bulk.
Punch dough down; cover and let rest for 10 minutes. Divide dough in half and place on lightly floured surface. Roll each half into a 15×9-inch rectangle. Roll up dough jellyroll fashion, staring with narrow end. Pinch seams and turn ends under to seal. Place loaves seam side down in two well-greased 9×5-inch loaf pans. Brush with melted butter if desired. (Of course you do!)
Cover and let rise for 40 minutes or until doubled. Bake at 375° for 45 minutes or until loaves sound hollow when tapped. If browning too quickly, cover with foil during the last 15 minutes of baking. Remove loaves from pans and cool on wire rack.