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