5 1/2 c. sifted flour
1 c. oats
2 pkg. yeast
2 c. boiling water
5 tbsp. butter
1/2 c. molasses
2 tsp. salt
2 eggs, lightly beaten
2 tbsp. orange zest
1/2 c. finely chopped dates

Combine boiling water with oats, butter, molasses, dates, and salt. Cool to tepid, then add yeast and mix well. Beat in eggs and the orange zest. Stir in the flour. The dough will be softer than a kneaded dough. Place in a buttered bowl and refrigerate for 2 hours or as needed. Remove the chilled dough and knead about 5 times. Shape into 2 loaves and rise until double, about 2 hours. Bake at 375 degrees for an hour or until they sound hollow when tapped.