2 c. boiling water
1 c. old-fashioned rolled oats
2 tsp. salt
1/2 c. molasses or honey
2 tbsp. butter, melted
2 pkg. dry yeast
1/3 c. lukewarm water
6 c. all-purpose flour

Pour boiling water over rolled oats. Add salt, molasses, butter (and variation ingredients, if desired). Let cool until warm.

Add yeast that has been soaked in 1/3 cup lukewarm water for 5 minutes. Stir in the first 2 cups flour and then 2 more cups flour. Knead in the last 2 cups. Put dough in bowl, cover and let rise until doubled, about 2 hours.

Knock down, shape into 2 loaves and place in greased loaf pans. Cover and let rise again. Bake at 325°F for 1 hour.

Variations:

1 c. raisins
1/2 c. orange marmalade (reduce molasses to 1/4 c.)
3/4 c. citron, dried fruits and peels
2 tsp. savory, 1/2 tsp. dried parsley, 1 tsp. basil, 1/4 tsp. each thyme and anise

Makes 2 loaves.

Submitted by: Carol Bradley