1 c. firmly packed dark brown sugar
1 tbsp. salt
1 3/4 c. old fashioned rolled oats
3 c. boiling water
2 tbsp. butter
1 pkg. dry yeast
1/4 c. warm water
6 c. all purpose flour

In a large bowl, stir together sugar, salt and oats. Add boiling water and butter, let stand until lukewarm.

Sprinkle yeast into 1/4 cup warm water and stir until dissolved. Add yeast mixture to oat mixture. Stir in flour 1 cup at a time. Dough will be sticky.

Transfer to a greased bowl, cover bowl with plastic wrap, and let rise until doubled in bulk. Lift and drop dough 3 to 4 times.

Grease 2 (9 x 5 x 3) loaf pans and divide dough into 2 equal portions. Cover with a towel and let rise until doubled in bulk. Bake in preheated 450 degree oven for 10 minutes. Lower oven to 350 degrees and bake for another 45 minutes or until bread sounds hollow when tapped with your finger. Remove bread immediately from pans and cool on wire racks.