Stir together the scalded milk, 2 cups rolled oats, brown sugar, shortening, and salt.

In a large mixing bowl, sprinkle the yeast on the warm water.

Let it stand for 5 minutes.

Add the milk mixture and 2 cups of the flour.

Beat with a spoon until the batter is smooth.

Add enough remaining flour, a little at a time, until the dough becomes soft and leaves the sides of the bowl.

Turn onto a floured work surface and knead for about 8 minutes.

Place the dough ball in a lightly greased bowl, turning the dough so the entire surface is greased.

Let it stand, covered, in a warm place until doubled, about 1 hour.

Punch down and return the dough to the greased bowl, turning the dough so the entire surface is greased; cover and let it rise a second time until nearly doubled, about 40 minutes.

Turn out the dough onto a lightly floured surface and make 2 balls of dough.

Cover and let the dough rest for 10 minutes.

Shape into loaves and place in 2 greased loaf pans.

Let loaves rise until almost doubled, about 1 hour.

Preheat the oven to 375°.

Beat the egg white with 1 tablespoon of water, and brush the tops of the loaves with the egg mixture.

Sprinkle the tops with rolled oats.

Bake for 40 minutes or until done.