1 3/4 c. boiling water
1 c. quick or old fashioned oats
2 tbsp. butter
1 pkg. active dry yeast
1/4 c. warm water
1/2 c. molasses
2 tsp. salt
5-6 unsifted flour

Pour boiling water over oats and butter in a large bowl. Stir until butter is melted. Cool about 10 minutes, stirring occasionally. Sprinkle yeast over warm water, stir to dissolve. Stir yeast, molasses and salt into oat mixture. Stir in enough flour to form a stiff dough.

Turn dough out onto lightly floured cloth and knead until smooth and elastic, adding remaining flour as needed. Place in greased bowl; turn over to grease top. Cover and let rise until double in bulk, about 1 hour. Punch dough down. Divide in half and shape into 2 smooth ovals.

Place loaves into 2 greased 9 x 5 inch loaf pans. Cover and let rise until double, about 1 hour. Bake in 350 degree oven about 40-50 minutes or until loaves sound hollow when tapped on bottom. Turn out and cool on rack. Delicious when served with honey butter.