Sprinkle yeast in warm water.
Let stand 5 minutes.
Stir to blend.
Pour hot water over sugar, shortening and salt.
Stir until shortening melts.
Cool to lukewarm.
Beat in 1 cup flour and egg.
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.
Cover and let rest 10 minutes.
To shape, roll dough to form a loaf about 15 inches long.
Taper ends of loaf.
Place on a lightly-greased cookie sheet sprinkled with corn meal.
Make diagonal slits on loaf.
Brush with ice water.
Cover and let rise until nearly double in size
Bake at 400° for 15 minutes.
Brush with water once again; reduce temperature to 350° bake 30 minutes longer.
Cool.
Cut into cubes for dipping into fondue.