1 c. raw rolled oats
2 c. boiling water
1/2 c. light molasses
1 env. active dry or cake yeast
1 tbsp. butter
2 tsp. salt
6 c. sifted reg. all-purpose flour

Day before or early on day of serving: In large bowl, add boiling water to oats and let stand 1/2 hour. Sprinkle yeast into 1/4 cup warm water; stir to dissolve. Combine all, except flour, and beat with wooden spoon to mix well. Gradually beat in flour, then beat until dough leaves sides of bowl. Cover with clean towel and let rise in warm place, 80-85 degrees, until doubled in bulk (about 1 hour. Then beat again.

Turn half into each of 2 greased 9 x 5 x 3 inch loaf pans; cover with towel and let rise again until doubled, about 45 minutes. Meanwhile, start heating oven to 350 degrees. Bake 50 minutes or until loaves sound hollow when rapped with knuckles. Remove from pans, cool on their sides on wire racks, then store covered.