1 1/2 c. boiling water
1/2 c. butter
1/3 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1 c. warm water
2 c. Quaker Oats (quick or old fashioned)
5 1/2 to 6 1/2 c. all-purpose flour
2 eggs
1 c. chopped walnuts

Combine boiling water, butter, sugar and salt in large bowl, stirring until butter melts; cool to lukewarm. Dissolve yeast in warm water. Stir dissolved yeast, oats, 2 cups flour, eggs and nuts into lukewarm water mixture; mix well. Stir in enough remaining flour to make stiff batter. Place in greased large bowl.

Cover; let rise in warm place about 1 to 1 1/2 hours or until double in size. Spoon batter into 2 well greased 9 x 5 inch loaf pans. Let rise uncovered in warm place 30 to 40 minutes or until nearly double in size. Bake in preheated moderate oven (375 degrees) for 30 to 35 minutes or until golden brown. Remove from pans; cool at least 1 hour before slicing.