1 1/2 c. boiling water
1 tbsp. butter
2 tsp. salt
1/2 c. sugar
1 c. rolled oats
2 pkg. (1/4 oz. each) active dry yeast
3/4 c. warm water (110-115 degrees)
1/4 c. molasses
1/4 c. packed brown sugar
6-6 1/2 c. all-purpose flour, divided

In a small mixing bowl, combine boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large mixing bowl, dissolve yeast in warm water. Stir in molasses, brown sugar and 1 cup flour; beat until smooth. Add oat mixture and enough remaining flour to make a stiff dough.

Turn out onto a floured board; knead until smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl, turning once to grease top. Cover and allow to rise until doubled, about 1 1/2 hours. Punch dough down; divide in half and shape into balls. Cover and let rest 10 minutes. Shape into loaves and place into 2 greased 9 x 5 x 3 inch loaf pans. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 degrees for 35 minutes. Cover loosely with foil the last 20 minutes if loaves are browning excessively. Remove from pans and cool on wire rack. Yield 2 loaves.