6 c. enriched white flour
2 1/2 tsp. salt
2 tbsp. soft butter
1/2 c. molasses (black strap makes a dark bread, reg. makes a lighter colored bread), honey may be substituted
1 c. rolled oats
2 c. boiling water
2 pkgs. active dry yeast
1/3 c. lukewarm water

Put rolled oats in large bowl with boiling water. Let stand 30 minutes. Soak yeast in lukewarm water and let stand 5 minutes. Meanwhile, add to soaked oats, salt, molasses and butter. By now the yeast has grown and is ready. Stir and add to above mixture.

Next add and stir in the first 2 cups of flour. Once mixed in, stir in 2 more cups flour. Second 2 may be a little difficult, the last 2 cups of flour knead in. As the 4 you're working with merges into bread, add more and continue kneading until the last 2 cups are in. If dough is sticky add little more flour. Shape dough into a mound in center of bowl. Cover with clean dish towel and leave several hours.

When dough has risen about 2 tiems its size, cut it down with knife, cut back and forth several times. Divide and place into 2 well-greased bread pans. Cover and let rise 1 hour.

Put oven at 325 degrees. Put pans on a rack about 4 inches from the bottom and bake 50 minutes. If you have forgotten to turn oven on, no problem, set in a cold oven turning gauge to 325 degrees and bake for 60 minutes.

When you take the bread from the oven, turn it out of the pans immediately and set each loaf right side up on wire rack, so air circulates beneath. Butter crust if desired.