Scald the milk, and stir in the rolled oats, shortening and salt. Let sit till lukewarm.
Dissolve the yeast in the water. Add to oat mixture. Stir in molasses and 6 cups flour.
Beat in bowl for 5 minutes, using the flat paddle of an electric mixer, or beat by hand with a spoon.
At this point, you can either do as Anna says her mother used to do?set dough aside to rise?or do as she does, add more flour and knead it. We did it both ways, and found no appreciable difference in the final product. We prefer Grandma's way, as it simpl
Let dough rise for 1 1/2 hours, or until doubled in bulk. Punch down, and spoon into two 10x5-inch (1 1/2-lb.) bread pans. Let rise till almost doubled, about 1 hour.
Bake in a preheated 350°F oven for 30 minutes, or until loaves test done. Remove from oven, remove bread from pans, and brush each loaf with melted butter. Cool completely on a wire rack.