1 1/2 c. boiling water
1 tbsp. butter
2 tsp. salt
1/2 c. sugar
1 c. rolled oats
2 pkgs. active dry yeast
3/4 c. warm water
1/4 c. molasses
1/4 c. brown sugar
6 to 6 1/2 c. all-purpose flour

In a small mixing bowl, combine boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large mixing bowl dissolve yeast in warm water. Stir in molasses, brown sugar and 1 cup flour. Beat until smooth. Add oat mixture and enough remaining flour to make a stiff dough. Turn out onto a floured board; knead until smooth and elastic about 6-8 minutes. Shape into a ball. Place in greased bowl, turning once to grease top. Cover and allow to rise until double, about 1 1/2 hours.

Punch dough down; divide in half and shape into balls. Shape into loaves and place into two greased bread pans, 9 x 5 inches. Cover, let rise until nearly double, about 1 hour. Heat oven to 375 degrees. Bake at 375 degrees for 15 minutes; turn oven down to 325 degrees for 25 minutes. Yields 2 loaves.