1 1/2 cups boiling water
1 cup rolled oats
3/4 cup molasses
3 Tbsp. soft butter
2 tsp. salt
2 pkgs. active dry yeast
2 cups lukewarm water
8 cups unbleached white flour, approximately
butter

1. Pour the boiling water over the oats and let stand 30 minutes.
2. Add the molasses, soft butter and salt. Dissolve the yeast in the warm water and add to the oat mixture.
3. Beat, and work in, enough of the flour to make a medium-soft dough. Turn onto a floured board and knead until smooth; about 10 minutes.
4. Place the dough in a clean buttered bowl, turn to butter the top, cover and let rise in a warm place until doubled in bulk, about 1 hour.
5. Turn onto the board and knead again.
6. Divide and shape the dough into 2 loaves and place in well-oiled 9x5x3-inch loaf pans. Cover and let rise until doubled in bulk, about 45 minutes.
7. Preheat oven to 400*F.
8. Bake the loaves 5 minutes, lower the oven heat to 350*F and bake 40 minutes longer or until loaves sound hollow when tapped on the bottom. Brush tops of loaves with butter for a soft crust.
Yield: 2 loaves