1 pkg. dry yeast
1/4 c. warm water
1/4 c. molasses
1/4 c. butter
2 tsp. salt
1/4 c. firmed packed brown sugar
2 1/2 c. regular or quick rolled oats
1 c. boiling water
1 c. cold water
4 1/2 to 5 c. flour
3 tbsp. milk

In small bowl, combine yeast, warm water, and tablespoon of the molasses. Let stand until bubbly (about 15 minutes). In large bowl, combine butter, remaining molasses, salt, sugar, 2 cups of the oats, and boiling water. Stir until butter is melted. Add cold water and yeast mixture. Beat in 4 cups of flour, one cup at a time. Turn dough to floured board. Knead until smooth, 10 to 20 minutes, adding flour as needed to prevent sticking. Turn in greased bowl. Cover; let rise until doubled in bulk (about 1 hour). Punch dough down. Knead briefly on floured board. Divide in 2 greased 9 x 5 inch bread pans. Soften remaining oats in milk. Dot over tops. Cover. Let rise until double, 45 minutes. Bake at 350 degrees for 1 hour. Turn on rack to cool.