3/4 c. rolled oats
1 1/2 tsp. salt
1 pkg. yeast
1/4 c. sorghum molasses
Soft butter
4 c. sifted all purpose flour

Pour 1 1/2 cups boiling water over oats in medium bowl; stir in molasses, salt and 3 tablespoon butter. Sprinkle yeast over 1/4 cup warm water in large mixer bowl; stir until dissolved. Stir in oatmeal speed. Blend in 2 cups four gradually. Beat for 2 minutes at medium speed. Blend in remaining flour by hand; cover with towel. Let rise in warm place for about 30 minutes. Beat batter vigorously by hand for 25 strokes; spread in greased 9x5x3 inch pan. Cover; let rise for 5 minutes. Bake in preheated 425 degree oven for 40 to 50 minutes. Brush top with melted butter.