Ingredients
4 cups boiling water
2 cups rolled oats
2 tbsp. margarine or butter
1 1/2 cups molasses
4 tsp. salt
2 pkg. dry yeast
9 cups all-purpose flour
Preparation
Preheat oven to 375 F. Pour boiling water over oats Stir in molasses, salt, margarine and salt and allow to sit until mixture cools to 100 F. Meanwhile activate the yeast in a small bowl according to package directions When yeast has activated and molasses mixture has cooled, mix together in large mixing bowl. Note* If the molasses mixture is too hot, it will kill the yeast and your bread will not rise. Add flour 2 cups at a time until the dough is too thick to stir. Turn out on a floured board and knead in the rest of the flour. Knead for 10 minutes. Place dough in a greased bowl, cover and allow to rise 1 1/2-2 hours (or until double in bulk) in a warm place that is free from draft. Punch dough down and turn out on board. Divide into 4 equal portions and shape each portion into a smooth ball. Place 2 balls in each of 2 greased bread pans, cover and allow to rise for another 1 1/2-2 hours. Bake at 375 F. for 50 minutes or until bread is brown and sound hollow when tapped on top. Remove from pans immediately, brush tops with butter and cool on a wire rack. Enjoy!
