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Ingredients
- 1 cup firmly packed dark brown sugar
- 1 Tablespoon salt
- 1 3/4 cups old fashioned rolled oats
- 3 cups boiling water
- 2 Tablespoons butter or margarine
- 1 package dry yeast
- 1/4 cup warm water
- 6 cups flour
Preparation
Step 1
In a large bowl, stir together sugar, salt and oats. Add boiling water and butter; let stand until lukewarm.
Sprinkle yeast into 1/4 cup warm water and stir until dissolved. Add yeast mixture to oat mixture. Stir in 1 cup flour at a time. Dough will be sticky.
Transfer to greased bowl, cover bowl with plastic wrap, and let rise until doubled in bulk. Lift and drop dough into bowl 3 or 4 times.
Grease two 9 x 5 inch loaf pans and divide dough into two equal portions. Cover with a towel and let rise until doubled in bulk.
Bake in preheated oven at 450 for 10 minutes. Lower oven to 350 and bake for another 45 minutes or until bread sounds hollow when tapped with your finger. Remove bread immediately from pans and cool on wire racks.