1 1/2 c. boiling water
3/4 c. rolled oats
1/4 c. light molasses
1 1/2 tsp. salt
3 tbsp. butter
1/4 c. warm water (105 to 115 degrees)
1 pkg. active dry yeast
4 c. sifted all-purpose flour
1 tsp. soft butter

In medium bowl, pour boiling water over oats. Add molasses, salt, and 3 tablespoons butter, stirring to mix well. Cool. If possible, check temperature of warm water with thermometer. Sprinkle yeast over warm water in large bowl of electric mixer, stirring until dissolved. Stir in oatmeal mixture. Gradually add 2 cups flour; at medium speed beat 20 minutes. Mix in rest of flour by hand until well blended.

Cover with towel; let rise in a warm place, 85 degrees, free from drafts, until doubled in bulk, approximately 30 minutes. Grease a 9x5x3 inch loaf pan. With wooden spoon, beat batter 25 vigorous strokes. Spread evenly in pan, using a buttered spatula to smooth top. Cover with towel, let rise in warm place until 1 inch from top of pan.

Meanwhile, preheat oven to 425 degrees. Bake loaf 40 to 50 minutes or until it sounds hollow when rapped with a knuckle. Remove from pan to wire rack. Brush top with 1 teaspoon butter; cool completely. Makes 1 loaf.