Lora Stover's Oatmeal Bread

I got this recipe out of a Memorial Lutheran Church cookbook I inherited with my house. It's credited to Denise Henderson. Very easy to make and has a slighty sweet taste - I have replaced half of the flour with whole wheat flour and cut back the sugar to 3/4 cup without any major change in flavor or texture. The original recipe calls for margarine but I use butter just due to personal preference. I took a guess on prep time.

• Ready In: 4 hrs
• Yields: 3 loaves

Ingredients

• 2  cups rolled oats (oatmeal)
• 1  cup sugar
• 2  teaspoons salt
• 3  tablespoons margarine or 3  tablespoons butter
• 1  quart boiling water
• 2 (4 1/2teaspoon) packages  yeast
• 1⁄4 cup  very warm water
• 9  cups flour

Directions

1. Place oats, sugar, salt, and margarine or butter in mixing bowl. Add boiling water and stir until damp. Let set until lukewarm.
2. Dissolve yeast in the 1/4 cup of very warm water. Add to lukewarm oatmeal mixture.
3. Add half of the flour and mix thoroughly. Add remaining flour and mix well.
4. Cover and let rise in a warm place for one hour or until double.
5. Stir down and let rise again until light (30 to 40 minutes). Shape into three loaves, cover, and let rise until double.
6. Bake in slow oven (I set the oven at 300 degrees) for one hour or until done.