Oatmeal Bread

2 packages active dry yeast

2 teaspoons sugar

1 cup lukewarm water

1/3 cup butter

1 cup boiling water

1 cup rolled oats (not instant)

1/3 cup molasses

1 tablespoon salt

1 egg

5 1/2 cups all-purpose-flour

Dissolve dry active yeast and sugar in 1 cup lukewarm water. Let stand 10 minutes, then stir very well.

Cream butter in a large mixing bowl; add boiling water, and stir until completely melted. Add oats, molasses and salt. Blend thoroughly and cool to lukewarm. Add egg and beat well. Add yeast, then fold in flour.

Put the dough in a buttered mixing bowl, turning it so that it is well greased on all sides, then refrigerate for at least two hours – you can leave it for three to four hours. Turn out the chilled dough on a floured work surface and shape into two loaves. Place in well-buttered 9 x 5-inch loaf pas, and let rise in a warm, draft-free spot until double in bulk, about two hours.

Preheat oven to 350 degrees F. Bake bread for approximately one hour or until the loaves are nicely browned and sound hollow when you rap them. Remove from pans and cool on racks.