1 3/4 c. boiling water
1 c. quick or old-fashioned oats
2 tbsp. butter
1 pkg. active dry yeast
1/4 c. warm water
2 tsp. salt
1/2 c. dark corn syrup
5 to 6 c. unsifted flour

Pour boiling water over oats and butter in large bowl. Stir until butter is melted. Cool about 10 minutes, stirring occasionally. Sprinkle yeast over warm water and stir to dissolve. Stir yeast, corn syrup and salt into oat mixture. Stir in enough flour to form stiff dough. Turn dough out onto lightly floured cloth or board and knead until smooth and elastic.

Place in greased bowl; turn over to grease top. Cover and let rise until double in bulk (about 1 hour). Punch dough down. Divide in half and shape each into a smooth oval. Place loaves in 2 greased 9 x 5 x 3 inch loaf pans. Cover, let rise until double in bulk (about 1 hour). Bake at 350 degrees for 50 minutes or until loaves sound hollow when tapped on bottom. Turn out and cool on racks.