4 1/2-5 c. unbleached flour
1 c. old fashioned rolled oats
3 pkgs. active dry yeast
2 tsp. salt
2 1/4 c. skim milk
1/4 c. molasses
2 tbsp. butter
butter, melted

In large mixer bowl, combine 3 cups flour, the rolled oats, yeast and salt. In small saucepan, heat milk, molasses and the 2 tablespoons butter just until butter almost melts. Add to dry mixture in mixer bowl. Beat at low speed of electric mixer for 1/2 minutes, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a soft dough. Turn out onto floured surface. Knead until smooth, 4-5 minutes. Place in greased bowl; turn out onto floured surface. Cover; let rise until double, about 45 minutes.

Punch dough down; divide in half. Cover; let rest 10 minutes. Shape into 2 loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 30 minutes. Brush tops with melted butter; sprinkle with additional rolled oats, if desired.

Bake at 375 degrees for 35-40 minutes. Cover with foil after first 20 minutes to prevent overbrowning. Makes 2 loaves.