Old fashioned Porridge (oat) Bread

Makes 4 loaves. Pour 3 cups boiling water over 2 cups rolled oats and 1/4 cup shortening. Stir until shortening melts and let stand for about 20 minutes, stirring occasionally. Meanwhile, dissolve 2 teaspoons sugar in 1 cup lukewarm water (100 F). Over this sprinkle 2 envelopes active dry yeast. Let stand for 10 minutes. Stir briskly with a fork. Stir into partially cooled rolled oat mixture 2/3 cup table molasses, 4 teaspoons salt. Cool to lukewarm. Add softened yeast to the lukewarm rolled oat mixture. Stir. Beat in 2-1/2 cups All Purpose flour Beat vigorously by hand or with electric mixer. Then gradually beat in with a spoon an additional 5-1/2 to 6 cups All Purpose flour. Work in last of flour with a rotating motion of the hand. Turn dough onto a floured surface and knead 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 1-1/2 hours). Keep in a warm place. Punch down and shape into 4 loaves. Place in greased 8-1/2 x 4-1/2 inch loaf pans, grease tops, cover and let rise again until doubled (about 1 hour). Bake in preheated 400F oven for 30 to 35 minutes.