1/2 c. warm water
1 tsp. granulated sugar
2 pkgs. dried yeast
3 c. evaporated milk
1 1/2 c. rolled oats
1/2 c. brown sugar, packed
1/2 c. softened butter
1 tbsp. salt
3 well beaten eggs
7 1/2 to 8 c. all-purpose flour

Place the water, sugar and yeast in a small bowl. Set aside until yeast dissolves and foams. Combine milk, oats, sugar, butter, salt and eggs in large mixing bowl. Stir well to mix. Mix in 4 cups flour, stirring well. Knead in the remaining flour. When the dough forms a soft ball, turn out on a well floured surface. Knead, adding extra flour, if necessary, until dough has formed a firm, smooth ball. Grease inside of mixing bowl with butter. Place dough inside.

Grease top surface of dough. Cover with a clean towel. Set bowl in a warm spot. Let dough rise until doubled, about 1 hour. Punch down. Turn out on lightly floured surface. Knead 2-3 minutes. Divide dough into 4 equal portions. Shape into loaves. Grease 4 (8 inch) bread pans. Place loaves in each. Set aside to rise again, about 1/2 hour. Bake at 350 degrees for 35-40 minutes until top of each loaf is brown and loaf sounds hollow when tapped.