A chewy, old-fashioned bread boasting a slightly sweet flavor that will take back to olden days. This recipe was printed in "tasteofhome" magazine. Had to put it here so we could find it easily. The "prep" time does not include the time for rising or cooling.
- In a large bowl, pour the boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120 - 130 degrees, stirring occasionally.
- In another bowl, combine 3-1/2 cups of the flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.Turn on to floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9' x 5" loaf pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 375 for 35 to 40 minutes or until golden brown. Remove from pans to wire rack to cool.