2 c. boiling water
1 c. quick or old fashioned rolled oats
2 envelopes active dry yeast
1/3 c. warm water
2 1/2 tsp. salt
1/2 c. molasses
2 tbsp. butter
Approximately 6 c. flour

In large bowl, pour boiling water over oats. Let stand 1/2 hour. Dissolve yeast in warm water; let stand five minutes. Stir salt, molasses, and butter into oats. Stir in yeast. Gradually stir in 4 cups flour. Knead in remaining two cups flour. Shape dough in mound in center of bowl; cover with clean cloth. Let rise in warm, draft-free place until doubled, 2 to 3 hours. (I place bowl in unheated oven, then place a cup with boiling water on rack next to bowl with dough. I continue to heat the water in the cup in the microwave when it cools. The bread raises in half the time).

Cut down with knife 6 or 7 times. Divide dough in half. Place in two well greased pans, pulling dough to cover bottom of pan completely. Cover. Let rise in warm, draft-free place until doubled, approximately 1 to 2 hours. (I raise in the unheated oven, placing cup of boiling water on rack between bread pans.) Bake in 325 degree oven for 50 minutes.