6 c. enriched white flour
2 1/2 tsp. salt
2 tbsp. soft butter
1/2 c. honey
1 c. rolled oats
2 c. boiling water
2 pkgs. active dry yeast
1/3 c. lukewarm water

Put oats in large bowl and pour boiling water over it. Allow to stand 1/2 hour (must be warm). Soak the yeast by pouring over lukewarm water. Let stand 5 minutes or so. Meanwhile, add salt, butter, and honey to oats. If yeast has grown, add to mixture. Next add 2 cups of flour, then 2 more. Knead in the last 2 cups. (If dough is too sticky, add a little more flour.)

Shape dough into mound in center of bowl and cover with cloth until dough rises about 2 times its size. Cut down with knife to its original size. Divide dough into 2 well greased 9 x 5 x 3 inch pans. Cover bottom of pan with dough fairly level on top. Cover and let it rise again - about 1 hour or so. Bake at 325 degrees about 50 minutes. When bread is taken out of oven, immediately turn right side up and butter crust.