5 c. flour about
2 pkgs. dry yeast
1/4 c. firmly packed brown sugar
1 tbsp. salt
1/4 c. molasses
2 tbsp. softened butter
2 1/4 c. hot tap water
1 c. quick rolled oats

Combine 2 cups flour, yeast, sugar and salt in large bowl. Blend well. Add molasses and butter. Add hot tap water. Beat in an electric mixer about 2 minutes. Scrape bowl occasionally. Add 1 to 2 cups flour. Beat at HIGH speed until thick and elastic. With a wooden spoon, stir in 1 cup rolled oats. Then gradually stir in just enough remaining flour to make a soft dough which leaves sides of bowl. Knead 5 to 10 minutes. Cover with plastic wrap and towel. Let rise for 20 minutes on floured surface. Punch down. Divide dough in half. Shape into 2 loaves, place in greased bread pans. Brush lightly with oil. Cover pans and refrigerate 2 to 24 hours. Let stand 10 minutes while preheating oven. Bake at 400 degrees for 30 to 40 minutes. Remove from pan, cool on racks.