Scald milk; stir in 2 cups rolled oats, brown sugar, salt and shortening.  Remove from heat and cool to lukewarm.Sprinkle yeast on warm water; stir to dissolve.

Add milk mixture and 2 cups flour to yeast.  Beat with electric mixer on medium speed, scraping the bowl occasionally, 2 minutes.  Or beat with spoon until batter is smooth. 

Add enough remaining flour, a little at a time, first with spoon and then with hands, to make a soft dough that leaves the sides of the bowl.  Turn onto floured board; knead until dough is smooth and elastic, 8 to 10 minutes.  Place in lightly greased bowl; turn dough over to grease top.  Cover and let rise in warm place until doubled.  1 to 1 ½ hours.  Punch down and let rise again until  nearly doubled, about 30 minutes.

Turn onto board and divide in half.  Round up and make 2 balls.  Cover and let rest for 10 minutes.  Shape into loaves and place in greased 9x5x3 inch pans.  Let rise until almost doubled, about 1 hour and 15 minutes.  Brush tops of loaves with egg white beaten with water and sprinkle with rolled oates.

Bake at 375F about 40 minutes. (If bread starts to brown too much, cover loosely with sheet of aluminum foil after baking 15 minutes)