4 to 5 c. bread flour
2 tsp. salt
2 pkg. dry yeast
1 c. water
1/3 c. molasses
1/4 c. butter
1 (8 oz.) carton cream style cottage cheese
2 eggs
1 c. whole wheat flour
1/2 c. rolled oats
1 c. finely chopped nuts

Generously grease 2 (8 x 4) or (9 x 5) inch loaf pans or 2 (8 or 9) round pans. Lightly spoon flour into measuring cup; level. In large bowl, combine 2 cups bread flour, salt and yeast; blend well. In medium saucepan, heat water, molasses, butter and cottage cheese until very warm (120 to 130 degrees).

Add warm liquid and eggs to flour mixture. Blend at low speed with mixer until moistened, beat 3 minutes at medium speed. By hand stir in whole wheat flour, oats, nuts and enough bread flour to form a soft dough.

On floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with a cloth towel. Let rise in warm place until light and doubled in size (about 1 hour).

Punch down dough. Divide dough in half; mold into 2 balls. Cover with inverted bowl; allow to rest on counter 15 minutes. Shape into 2 loaves. Place in prepared pans.

Cover; let rise in warm place until doubled in size. Heat oven to 375 degrees. Bake 35 to 40 minutes until loaves sound hollow when lightly tapped. Remove from pans; cool on a rack.

For soft crusts; brush tops of loaves with melted butter.